Maddie's Favorite Thousand Island Slaw

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From time to time I get requests for an easy creamy slaw recipe that goes well with various American-style BBQs, and since we're in high BBQ and grilling season, I thought it a good time to share this recipe.

I call it a Thousand Island Slaw because the flavors mimic that sweet tangy savory creamy flavor of Thousand Island dressing. And it's Maddie's favorite slaw, which she requests whenever we make fried or roasted chicken or barbecue. And she loves to snack on leftovers later in the day.

I am all about whatever gets my goobers happily munching on raw veg.

Maddie's Favorite Thousand Island Slaw
Serves 4 to 6
Time: About 20 minutes
Printable Version

When you're selecting heads of cabbage, always check for tightly packed leaves and high density of water content. A good way to check for the latter is to pick up a few of the same size and select the one that's heaviest for that size. This means the cabbage is fresh and still has a lot of its original water content.

- 1/2 a medium head of green cabbage, thinly sliced or shredded (about 7 cups)
- 1 medium carrot, peeled and julienned or shredded
- 1/2 a white onion, thinly sliced
- 3 to 4 Tablespoons ketchup
- 1/4 cup + 1 Tablespoon mayo
- 1/4 cup sweet pickle relish
- 2 Tablespoons distilled white vinegar
- 1 to 2 teaspoons sugar
- salt to taste (if needed at all - I often find that the salt in the condiments used in the recipe is enough)
- 1/2 teaspoon black pepper
- 2 Tablespoons olive or vegetable oil
- optional 1/2 teaspoon celery seeds
- optional 1 teaspoon poppy seeds

1) Toss all ingredients together thoroughly in large mixing bowl.

2) That's it!

Add some celery seeds (just about 1/4 to 1/2 teaspoonful), and it's great on a Reuben, too.

Enjoy. :)

shinae

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