According to Trisha Yearwood, coleslaw recipes vary by region. “There are more varieties of coleslaw than there are shades of pink,” she writes, jokingly.
The slimmed-down country star’s favorite, though, comes from her mama, and instead of relying on sugar for sweetness, it uses salad pickles. “I think that lets the flavors of the carrots and cabbage shine through,” she says.
Yearwood suggests making her dish the night before you serve it – “to let all the flavors meld together,” she explains – and hopes it brings your family as many memories as it has hers.
• 1 (2-lb.) head green cabbage
• 1 large carrot, peeled
• ½ small sweet onion, finely chopped
• ½ cup mayonnaise
• ¼ cup sweet pickle relish
• ½ tsp. salt
• Pinch freshly ground black pepper
1. Remove and discard outside leaves from head of cabbage. Cut cabbage into quarters; remove core. Coarsely grate cabbage and carrot using shredding blade of food processor or coarse side of a hand grater.
2. Combine cabbage, carrot and remaining ingredients in a large bowl, tossing well. Cover and chill 1 hour before serving.
Adapted from Yearwood’s cookbook, Georgia Cooking in an Oklahoma Kitchen, Clarkson Potter, 2008.