My first exposure to cole slaws was in the form of a container that came with a bucket of Kentucky Fried Chicken. My younger sister dubbed it “cold slop”, and, frankly, her name was fairly accurate. It was…fine from the perspective of an eight-year old palate, but not anything that would make me actively order cole slaw if I encountered it on a menu.
Times change, tastes mature, and I discovered that I love the stuff. But I never really made it for myself. It always seemed…complicated. I mean, you had to shred cabbage, then make a dressing, then, you know, toss the cabbage and dressing together.
