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Coleslaw is one of those dishes that cooks of all stripes present in diverse and memorable forms. When I need a hearty side to complement seafood, barbecue, or a burger I reach for my mom’s creamy coleslaw recipe.  Nancy’s slaw uses a dressing that is mildly acidic, but pungently sweet. I also agree with my mom’s argument that the best way to get the perfect crunchy texture is with an old-fashioned box grater.

1/2  small green cabbage, grated on largest face (about 2 cups grated)

1/2 small purple cabbage, grate on largest face (about 2 cups grated)

2 large carrots, grated on largest face (about ¾ - 1 cup grated carrots)

1/3 cup champagne vinegar

½ cup sugar

½ tablespoon butter, melted

½ cup mayonnaise

1 teaspoon kosher salt

1 teaspoon black pepper

paprika for garnish (optional)

Using the largest face of a box grater, grate the cabbage and carrots into a medium mixing bowl. It’s okay if the vegetables are not all the same size—in fact this is desirable so as to give the slaw texture.

In a small bowl, combine remaining ingredients (except paprika) and mix well with a fork. When the dressing is combined pour it over the grated vegetables and toss to coat evenly. Cover and refrigerate immediately for at least 2 hours before serving.

Top with a light dusting of paprika and serve chilled.

(Serves: 8; Ready In: 20 minutes [not counting chilling time])