All-American Cole Slaw Recipe

Step 1

In a large mixing bowl, toss the cabbage with the vinegar and salt. Grate the carrots and optional onion directly into the bowl. Add the mayonnaise and toss well.

Step 2

The slaw can be served immediately, but it is much better -- more melded and tender -- if allowed to stand and tossed occasionally for 30 minutes to 1 hour. For a very limp slaw, refrigerate several hours or overnight.

The law on cole slaw is cabbage and vinegar. All the rest is interpretation. Adjust the recipe to taste: Add more mayonnaise, substitute sour cream or yogurt for some (but not all) of the mayonnaise, or add a supplement of one or the other. Add diced green and/or red pepper if you have one, celery or caraway seeds if you like that kind of thing, or shredded celery for an extra fresh taste.

Things You'll Need

  • 1 1/2lb Green cabbage; quartered,
  • - cored, and shredded fine
  • 3tb Vinegar; cider, malt, distld
  • 2/3c Mayonnaise
  • 1 Onion, small; grated (optnl)
  • 2 Carrot, medium; grated
  • 1/4ts Salt

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