Red's Coleslaw

Red's Coleslaw
Staff Writer
Red's Eats
Red's Coleslaw

Al Gagnon was an intuitive chef who relied on sight and taste, not measuring cups, to make delicious food. The cooks at Red's Eats have preserved this approach, as this coleslaw recipe attests. 

Notes

* The Cook editors at The Daily Meal found that 1 cup of mayonnaise gives the perfect consistency to the dressing, that 2 teaspoons of sugar is just the right amount of sugar, and that ¼ cup of apple cider is the perfect amount to thin out the dressing and add the right amount of tang.

This recipe was adapted from Red's Eats: World's Best Lobster Shack by Debbie Gagnon Cronk and Virginia Wright (Down East 2010).

Ingredients

  • head cabbage
  • large carrots
  • Mayonnaise, to taste*
  • Sugar, to taste*
  • Apple cider vinegar, to taste*

Directions

Shread the cabbage and carrots in a food processor and combine in a large bowl. Mix together the mayonnaise, sugar, and vinegar. Taste, and adjust to your liking by adding more sugar or vinegar. Add dressing to cabbage mixture a little a time, stirring well after each addition. Use only enough dressing to moisten the vegetables. 

Coleslaw Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Coleslaw Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.