How to Make Cole Slaw

This simple recipe for a traditional creamy cole slaw is a favorite side dish for summer parties. It goes well with ham, barbecued chicken or any conventional picnic fare. The rich dressing is neither too sweet for adults nor too tangy for children. Plan on 30 minutes to prepare the recipe and two hours to chill. This recipe makes eight servings.

Things You'll Need

• 1 Head of Green Cabbage
• 2 Carrots
• 2 Green Onions
• 1 Cup Mayonnaise
• 1/4 Cup Apple-Cider Vinegar
• 1/4 Cup Granulated Sugar
• 1 Tsp. Prepared Mustard
• 1 Tsp. Salt
• 1/2 Tsp. Black Pepper
• Green Cabbage
• Carrots
• Green Onion
• Mayonnaise
• Apple-Cider Vinegar
• Sugar
• Mustard
• Salt
• Pepper

Instructions

1. Shred cabbage and carrots into a large bowl.

2. Chop green onions. Add onions to cabbage and carrot mix.

3. Mix mayonnaise, vinegar, sugar, mustard, and salt and pepper in another bowl to make the creamy dressing.

4. Pour the dressing over the cabbage, carrots and onions and mix well to coat the vegetables.

5. Transfer the cole slaw to a smaller bowl and cover it with plastic wrap.

6. Refrigerate at least two hours before serving.

Tips & Warnings

• Save preparation time by using a 16-ounce bag of pre-shredded cole slaw mix instead of chopping whole cabbage and carrots.

• Substitute low-fat mayonnaise for regular mayonnaise and artificial sweetener for sugar to make a healthier low-calorie recipe.

• Adjust how creamy the dressing is by adding another tbp. or two of mayonnaise or by thinning with a tbsp. or two of milk

• Do not leave cole slaw or any other mayonnaise-based dish unrefrigerated for more than two hours because of the possibility of food-borne illnesses.

Resources

• Read this Article in Spanish