I ate many church suppers growing up in the Methodist church. We attended hot dog suppers and poor man’s suppers (usually beans and bread with no meat), often as fundraisers for various ministries. One common food that often found its way onto the menu was slaw. It was a sweet, crunchy slaw, usually made by some of the Methodist Women, and it’s that flavor memory that sticks with me as what the best slaw should taste like today.
In modern kitchens and restaurants, slaws can be some of the more versatile accompaniments to a variety of meals. My wife, Molly, loves slaw with her pinto beans. I love slaw on top of hot dogs and other sandwiches. We both love the crunch and flavor of slaws on creative tacos. I’ve even found that a tasty slaw can serve as a delicious dip with your favorite crackers or chips.
In the #FoodieScore kitchen, we’ve concocted slaws with several different base vegetables, most commonly either cabbages or carrots. After some experimenting, we believe we’ve arrived at a recipe we agree has the best flavor with the most applications, and it’s the closest I’ve come to replicating that delicious Methodist supper slaw of my youth.
While we don’t suggest this particular slaw as much for tacos—a slaw for tacos usually works better with longer strips of vegetable to leverage more crunch and flavor against your meat and tortilla—this recipe provides a nice texture and sweetness for your pinto and hot dog style uses. And we love that it’s something you can whip up very quickly, though we suggest letting it sit in the fridge for a few hours to cool and maximally blend the flavors.
½ head of cabbage (2-3 pound cabbage)
¾ cup sugar
¾ cup Duke’s mayonnaise
- Use a food processor to finely chop your cabbage. You don’t want it minced to the point where your slaw will be mushy once it sits, but you’re not looking for long strips here either.
- Add the cabbage to a mixing bowl and blend together well with your sugar and your mayo.
- Cover in a pop-top container and sit in your fridge for a few hours. While you can add the slaw directly to your food, I’ve found I prefer it chilled. And the more days it sits, the better the flavors blend, even after mixing.