Prep 20 mins
Cook 0 mins
I always loved my mother's coleslaw. She taught me to be careful with the amount of red (purple) cabbage you add or it will turn the whole thing pink. Sometimes I'll add a bit of grated carrot too. One of these times when I'm not afraid to mess it up, I might try adding a half tablespoon of prepared horseradish to kick it up, although it is yummy as is. My mom made slaw every Thanksgiving. I like it as a salad or as a condiment on a sandwich. Great with French fries.
- 1 head green cabbage, cored
- 1⁄4 head red cabbage
- 2⁄3 cup Hellmann's mayonnaise
- 1 -2 tablespoon sugar
- 1 -3 tablespoon vinegar
- Grate the cabbage with a coarse grater.
- Combine mayonnaise, sugar, and vinegar, starting out with the smallest measurements and adjusting to taste. Combine with shredded cabbage and let stand at least 30 minutes. Season with salt and pepper to taste.
Absolutely perfect flavor and super easy! I didn't have red cabbage and just used green which was fine too. This is a keeper!
I love my coleslaw this way! It's simple and delicious and couldn't be easier to put together! I do use my mini food processor to cut up the cabbage, making it pretty fine and I never use a full quarter of the purple and it always seems to take on that color change, but it doesn't bother me! :)Thanks for posting!