Coleslaw Recipe by Trisha Yearwood
“My favorite thing about the 4th of July is knowing that I am going to spend it with people I love,” Trisha Yearwood says in the latest issue of People Country, where she also shared her mother’s famous coleslaw recipe. “Great food and good time with family and friends always seem to go together in my life. That’s why, when I have my mama’s coleslaw, even if it’s not on a national holiday, I smile and feel that comfort and love.”
Many people are familiar with coleslaw, but it’s unlikely that any recipe could match that of Yearwood’s late mother, Gwen Yearwood, who died in late 2011 after a battle with cancer.
“Coleslaw is one of those southern dishes whose recipe varies region by region. There are more varieties of coleslaw than there are shades of pink!” Yearwood explains. “Mama always made this side for summer barbecues, weekend cookouts and especially for the 4th of July holiday. Her recipe is unique in that, unlike a lot of other coleslaw recipes which are heavy on sugar, it gets its sweetness from the sweet salad pickles. I think that lets the flavors of the carrots and cabbage shine through.”
She adds, “Like most of my family recipes, this one works because it’s simple and has just a few key ingredients. I like to make this slaw the night before I’m going to serve it, to let all the flavors meld together and to ensure that it’s nice and cold the next day.”
Coleslaw Recipe Ingredients:
1 (2lb) head green cabbage
1 large carrot, peeled
1/2 small sweet onion, finely chopped
1/2 cup mayonnaise
1/4 cup sweet pickle relish
1/2 tsp. salt
Pinch freshly ground black pepper
Coleslaw Recipe Directions:
1. Remove and discard outside leaves from head of cabbage.
2. Cut cabbage into quarters; remove core.
3. Coarsely grate cabbage and carrot using shredding blade of food processor or coarse side of hand grater.
4. Combine cabbage, carrot and remaining ingredients in a large bowl, tossing well.
5. Cover and chill 1 hour before serving.