Katie's Cole Slaw

Much like Ruth's Chris Steakhouse, or Papa John's Pizza, you may wonder who exactly Katie is. Well, I don't know. Keep on guessing.

I'm going to guess it's someone on B's side of the family, way back down the family line, because it's in the cookbook of family recipes that B's mother gave me for Christmas. And no matter who exactly Katie is, this cole slaw has a very special spot in my heart because it fits my one picky-eating criteria: it doesn't have mayo in it.

If you've been following this blog for any length of time, you obviously know of my hatred of the spread known as mayonnaise. It's VILE. So whenever I find non-mayo versions of anything that typically calls for mayo, I am ALLLLLL over it.

This is one of the best no-mayo finds out there. It's a versatile side dish, and it's terrific to take to picnics or cookouts because you don't have to worry about the mayo going bad. And it's loaded with fresh cabbage, which is good for you. If you're on a health kick, or just don't like mayo, keep this in mind for a delicious summer side dish.

Katie's Cole Slaw

Ingredients:
Head of cabbage cut into slices (not chopped)
1 small onion, chopped
3 tablespoons sugar
1 teaspoon salt
4 tablespoons vinegar (we used white wine vinegar)
3 tablespoons vegetable oil (we used olive oil)
1/8 teaspoon black pepper

Directions:
Combine everything except cabbage in a bottle or jar so you can shake it up.
Let sit for an hour, shaking periodically to dissolve the sugar.
Pour over cabbage right before serving, and toss.
Only toss desired amount, or it will get soggy.