The Flat Possum Gazette  

Test Kitchen

Courtesy of the Road-Kill Press

= Cole Slaw =

Cole Slaw

This slaw keeps well for a few days in the refrigerator and is better if it has time to blend. 

1 head cabbage (or mix green and red)
1/4 Cup pimiento
3/4 Cup salad olives (I used green, pitted), chopped, if you prefer
1 Cup Hellman's Mayonnaise (not light)
1/2 Cup Sour Cream
1 1/2 teaspoon mixture of minced garlic and kosher salt
1/2 teapoon. ground black pepper

Optional:  sprinkle in celery seed and/or toasted sesame seed for extra flavor.

Shred or chop cabbage. 

Drain pimiento and add to cabbage. 

Drain salad olives and add to cabbage. 

Combine mayonnaise and sour cream, garlic, salt and pepper. 

Mix well with cabbage. 

Chill well.

Some adventurous souls have been known to add about a pound of cold boiled shrimp or crawfish tails to this slaw when served. It works serving the shrimp on the side too.

Frank Potter

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