Classic Cole Slaw

It’s the fall, heading towards winter. Thanksgiving is upon us and Christmas is on the way, but people, I live in Florida. It’s still hot here. In fact, the fall and winter months are some of the best Florida has to offer – lots of sunshine, warm days, low humidity, perfect weather to be outside. Perfect weather for a picnic or a barbecue. And that makes me want cole slaw.

Cole slaw is one of those classic dishes that is often overlooked or overshadowed by fancier sides. I get it, shredded cabbage isn’t particularly sexy, but it is refreshing and delicious, the perfect accompaniment to smoky, grilled anything. And it’s so easy to make. Sure, you can shred your own cabbage and carrots, but pre-shredded bags are so convenient, I don’t hesitate in the slightest about using them. I do like to grated my own onion. Fresh onion flavor is very welcome to me in classic cole slaw, but biting into onion chunks is not.

Ingredients
1/2 small onion, grated
1/4 cup mayonnaise
1/4 cup milk
1 tblsp lemon juice
1 tblsp white balsamic vinegar
sugar, to taste, about 2 tblsp
salt/pepper
1 bag preshredded cole slaw mix

Grate the onion into a bowl, and add all the rest of the dressing ingredients. Stir to combine, pour over the shredded coleslaw mix, then stir and let sit in the fridge, covered, for at least 30 minutes, then serve, although making up to a day in advance is great as well.