I was never a coleslaw fan, and then I made this coleslaw. It has a perfect balance of bite from the garlic and onion, to creaminess without being soaked in mayonnaise. Without fail, this tangy coleslaw with onions and black pepper is a hit each time it comes to the table. Try it for yourself!
There are two types of people in the world: those who like mayonnaise, and those who don't. I do not like mayonnaise, and one of the best things to happen to me was gaining a sister in law who doesn't either. It makes is easy to remember and gives me a better excuse to be the exception.
For most of my life, I have avoided coleslaw at all costs. Every time it is offered, it's never just a no, but a please keep that 10 feet away from me. Mayonnaisey potato salads, mac salad as they have in Hawaii, are really all just vehicles for mayonnaise. I once was given the word mayonnaise in a spelling bee and I spelled it wrong, because just looking at the jar was too much for my brain.
I do like vinegar though. I love vinegar! Like, add as much as you can please. There was a Subway that I used to go to in Florida and they had takeaway vinegar packets. I was floored. I mentioned this to my local subway, they too apparently had the packets, just behind the counter like the Honey Roaster BBQ Chick Fil A Sauce. I was floored. What else were they hiding.
Well, it took me close to 30 years, but I finally figured out that you can cut the nastiness of mayonnaise with acid, or more specifically vinegar. This opened up a world of possibilities to me. Dijonnaise, hello! Yes, please! It also put my back in the coleslaw game, which when paired with a good pulled pork sandwich and bbq sauce, you really can't go wrong.
📖 Recipe
Tangy Coleslaw with Onions and Black Pepper
Description
I was never a coleslaw fan, and then I made this coleslaw. It has a perfect balance of bite from the garlic and onion, to creaminess without being soaked in mayonnaise. Without fail, this coleslaw is a hit each time it comes to the table. Try it for yourself!
Ingredients
- ⅓ cup onion, shredded
- ⅓ cup white vinegar
- ⅓ cup mayonnaise
- 2 garlic cloves, minced
- 2 tablespoons sugar
- 1 ½ teaspoon ground black pepper
- 1 ½ teaspoon salt
- 3 cups cabbage, shredded
Instructions
- Whisk together first seven ingredients until combined to make a sauce.
- Add in cabbage and stir until fully coated.
- Let sit for at least 1 hour. (It may look like there is not enough moisture, however. after sitting, the cabbage will soften and combine with the sauce.
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