When my Grandma moved out of her house, she gave a lot of her kitchen tools to me. I have the rolling pin that rolled out crust for what must have been thousands of pies. I have the 9×13 pan that held chocolate cake with caramel icing -one of her specialties that she made every single week for years. I have the cookie cutters that made leaves and turkeys and pumpkins a plenty every Thanksgiving. And I have her “slaw cutter.” This is a sturdy, large hole shredding thing. I would call it a cheese grater, but Grandma used it to grate cabbage when she made slaw so it is now and forever more known as the slaw cutter.
We didn’t have cole slaw a lot growing up, so I was always sort of indifferent towards it, but I love it now. It’s such a refreshing and simple side dish for so many meals. Cole slaw goes great with any sort of grilled or barbecued meat. I love it with fish tacos. (In that case I usually add some pineapple and mango and maybe cilantro). I serve it with wings, hot dogs, you name it! It’s the all purpose side dish.
This is a great base recipe. Add in dried fruit, nuts, onions, whatever makes you happy.
Oh, and I wouldn’t recommend grating your cabbage with a slaw cutter. It flies everywhere! Use a food processor if you want really finely shredded slaw. If you don’t mind some larger pieces and uneven sizes, just cut it by hand with a big, sharp knife. I’ve done it both ways and both work equally well.
However you make it, just make it. You can prepare the slaw ahead of time and it keeps well leftover for a few days.