Rebecca LeHeup makes the best coleslaw in Prince Edward County. After months of begging she finally gave us her recipe along with this video. Warning, some viewers may be shocked at the level of addiction on display here. photo courtesy of Foodcycles
Rebecca’s Kick-Ass County Coleslaw
makes approximately 4 litres
1/4 green cabbage (shredded)*
1/4 red cabbage (shredded)*
1 small red onion diced
2-3 carrots (grated)**
4 dill pickles(diced)***
2 tablespoons of apple cider vinegar
5-6 tablespoons of Hellman’s Real mayo****
Sea salt (to your taste)
Fresh cracked pepper (to your taste)
Put em’ all together with lots of love. It taste better when it has been in the fridge for about 12 hours but ours rarely lasts that long!
*This is based on a cabbage ths size of a soccer ball
**I like to use purple, yellow and orange carrots – my slaw is colourful!
***Homemade dill pickles are the best – if you know Magdalena Kaiser-Smit and can get a line on her spicy dills – they add some serious kick to the slaw!
****My recipe rocks it out because of Hellman’s. I don’t substitute. It is their Real mayo – not light or olive oil