INGREDIENTS

8 Cups grated cabbage
3/4 Cup mayonnaise
1/4 Cup Champagne White Vinegar or Red Apple Balsamic Vinegar
2 Tbsp sugar
1/2 tsp salt, or to taste

STEPS
Place shredded cabbage in a large plastic or glass (salad-sized) bowl. Whisk together dressing (remaining) ingredients in a smaller bowl. Toss the shredded cabbage with the dressing until the cabbage is well coated.

Let the dressed slaw sit at room temperature for at least 30 minutes (up to 2 hrs) then cover and chill in the refrigerator for several more hours. Remove the slaw from the refrigerator; stir well and adjust salt to taste before serving.

Yield: 8 1-Cup servings

We adapted this recipe from “A Love Affair with Southern Cooking,” by Jean Anderson

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