Coleslaw

Shredded cabbage and carrot blended with mayonnaise and vinegar. Finished wtih salt, pepper and celery seed.

(Notes: For best results, cut the head of cabbage in half, then remove the core. Place the cabbage on a cutting board, cut side down and thinly slice with a sharp knife to shred. Alternatively, the cabbage may also be grated, if preferred. The amount of mayonnaise and vinegar used may be adjusted to taste for a more or less creamy or more or less tart result)

8

15 minutes

30 minutes

Contemporary American

• 5 C Cabbage, Shredded
• 1 C Carrot, Shredded
• 1/2 C Mayonnaise
• 2 tsp Distilled Vinegar
• 1/4 tsp Kosher Salt
• 1/4 tsp Ground Black
• Pepper
• 1/2 tsp Celery Seed

Toss the cabbage and carrots in a large bowl.

Stir together the remaining ingredients in a second smaller bowl. Spoon over the salad, toss to combine and store until ready for service.

Toss the coleslaw to recombine all ingredients and serve

Enjoy!