'Slaw

Stupid to buy cole slaw, or even Cole Slaw dressing, it is basically mayo, acid, sugar and cabbage. All that stuff this AM about homemade mayo and dressing, its because the pulled pork I made via Sous Vide is great, but it would be even better with some cole slaw on top in a hamburger bun.

Ingredients For the Slaw

1 medium head green cabbage (about 2–3 lbs), cored and finely shredded (use a knife, mandoline, or food processor for even pieces)

2 large carrots, peeled and grated (for color and subtle sweetness)

1 small onion, finely chopped or grated (optional, for sharpness—red or sweet onion works well)

1 tsp celery seed (optional, for classic flavor depth)

For the Dressing

1 cup homemade mayonnaise (from your stick blender recipe—use avocado oil for a neutral taste that complements the veggies)

2 tbsp apple cider vinegar (or white vinegar for milder tang)

2 tbsp granulated sugar (or honey for a natural alternative; adjust to taste for sweetness)

1/2 tsp salt (kosher or sea salt)

1/4 tsp black pepper (freshly ground)

1/2 tsp mustard powder or 1 tsp Dijon mustard (optional, for a subtle kick)

Instructions

Prepare the veggies: Shred the cabbage thinly (aim for 6–8 cups total). This is pretty easy to do, just cut the cabbage in half, slice edges along the cut. Grate the carrots (about 1 cup). If using onion, chop finely (about 1/2 cup). Place all in a large bowl and toss to combine. If the cabbage seems tough, sprinkle with 1 tsp salt, massage gently for 1–2 minutes to soften, then rinse and drain well (this wilts it slightly for better texture).

Make the dressing: In a separate bowl, whisk together the homemade mayo, vinegar, sugar, salt, pepper, and any optional mustard or celery seed until smooth. Taste and adjust—add more vinegar for tang, sugar for sweetness, or a splash of water/milk if too thick.

Combine: Pour the dressing over the slaw veggies. Start with 3/4 of the dressing and mix thoroughly with tongs or hands (wear gloves if needed). Add more dressing as desired for creaminess—coleslaw absorbs some over time.

Chill: Cover and refrigerate for at least 1 hour (or up to 24 hours) to let flavors meld. Stir before serving; it gets better as it sits.

Yield & Storage

Serves 8–10 as a side.

Stores in an airtight container in the fridge for 3–5 days (homemade mayo shortens shelf life slightly compared to store-bought; discard if it smells off).

Freezing not recommended—texture changes.

Tips & Variations

Texture tweaks: For crunchier slaw, serve immediately. For softer, let it sit longer.

Customizations: Add shredded red cabbage for color, chopped apples/bell peppers for fruitiness, or a dash of hot sauce for heat. If you prefer less mayo, reduce to 3/4 cup and increase vinegar.