Everyone remembers their first job. Both mine and Mrs. The Net Gourmet’s first job was at Steere’s Restaurant and Dairy Bar in Smithfield Rhode Island. It was just a short walk from my house. I started weekends scooping ice cream during the summers.
One thing they did make on site was their own coleslaw. It was a simple recipe but really delicious. At the restaurant, the recipe was a gallon of this and a quart of that. I’ve scaled it down here so you can make it at home, and it tastes just the same.
The recipe below makes a BIG bowl of slaw. You may want to cut the sauce ingredients in half and use just as much sliced cabbage as necessary.
Ingredients:
- 1 Head of cabbage sliced very thin
- 1 Cup mayonnaise
- 1/3 Cups white vinegar
- 1½ 2 Tablespoons of sugar
Directions:
Slice the cabbage into very thin strips. In a separate bowl, whisk together the remaining ingredients. Add the dressing to the cabbage a little at a time until you get the correct consistency. You do not want it too soupy, but all the cabbage needs to be covered.
Store in the refrigerator. This recipe is actually better the day after you make it.
Note: The above is the way it was made at Steere’s. To spruce it up a little, add some shredded carrots for color as in the image. And for an even easier recipe without all the cutting, use a 12-14 oz. bag of premixed coleslaw mix from the store. Cut the sauce ingredients in half for just 1 bag.
