Anytime you see a “Mom’s” in front of a recipe name, it seems a little more reputable, doesn’t it? In this case … for sure. Love my mom’s cooking. And the fact that she’s out of the country for a year and a half means I don’t have the chance to eat any of her yumminess anytime soon. Sigh. So somehow this got me thinking about her cole slaw. If she can’t make it for me, I guess I gotta do it on my own. As a child and young adult, I wanted nothing to do with it. Then one summer (a few years ago), I gave in and tried her chili dogs with cole slaw.
Oh. My. goodness.
Okay. Seriously amazing. So fresh. So tasty. The perfect compliment to the heavy dog & chili. Wanted to heat 5 chili dogs on the spot. Anyway. Fast-forward a couple years. Last time my parents were visiting us in Arizona, I requested that she make the good grub again. Only this time I would pay attention to how she made it. I took notes. Problem is … she doesn’t measure for many of the things she makes. It’s “a little of this and a little of that”. Ugh. I’m a total recipe follower.
So — getting to my point: I have finally done it. I have MADE my mom’s cole slaw! So easy. And I measured as I added ingredients so that it could become an actual recipe that can be followed. Yay for knowing how much of what goes in!
By the way, when we made this, we ate it with ribs.
MOM’S COLE SLAW
1 head cabbage
3 large carrots
1 1/2 – 2 c. mayonnaise
1/3 c. sugar
salt & pepper to taste
Chop the whole head of cabbage with a food chopper. You want it chopped really, really fine. Do the same with the carrots and add those to the chopped cabbage. The add mayo to desired consistency. Add the sugar and salt & pepper to taste.