Homemade Cole Slaw

Depending on where you live in the country, "coleslaw" can mean a few different things in a few different formats, but I think we can all agree it starts with cabbage. 

Cabbage is underappreciated in my humble opinion. Seriously, the older I get the more I utilize and love cabbage and find it to be versatile, flavorful, and fun. 

And if I were a cabbage I'd only have one dream in this world: to end up as Zingerman's Coleslaw. 

I could be green or purple, it wouldn't matter because both of those cabbages go into Zingerman's slaw along with carrots and onions, mayo, and a bunch of spices. It would be my picnic loving fantasy to be slathered in such a delicious dressing and yet still be crunchy in texture and bright and herby in flavor. I'd brag about how—as coleslaw—I was the secret ingredient in Zingerman's Deli's famous #18 Georgia Turkey Reuben. I'd point out that folks paired me with pulled pork to make sandwiches that were complex but compelling because of all the different flavors, temperatures, and textures. 

Yessiree, if I was a cabbage, I'd wanna be this slaw. 

The ingredients for our house-made coleslaw are cabbage, Hellmann’s Mayonnaise, Spanish onions, carrots, Dijon mustard, caraway seeds, celery seed, sugar, black pepper, sea salt, and cider vinegar.