Coleslaw with Mayonnaise


A simple coleslaw recipe that only uses cabbage and no other vegetables like carrots. It also uses mayonnaise for dressing which is different from the oil and vinegar dressing. A perfect relish for your sandwiches or burgers. To make coleslaw with mayonnaise; Remove heavy outer dark green leaves from cabbage; cut in half lengthwise through core. With a long sharp knife, slice the green part into long shreds that are as thin as possible; cut enough cabbage to make 6 cups firmly packed. Use the green part only for the coleslaw; the thick white part can be used for cooking other dishes. With a fork. gradually stir vinegar into mayonnaise keeping it smooth. Add sugar and salt; mix well. Pour over cabbage and mix thoroughly. Refrigerate for 3 hours or until chilled and flavors have blended. To see the complete recipe, scroll down below.

 

How to Cook Coleslaw with Mayonnaise
 
Prep time
Total time
 
Author:
Cuisine: Western
Serves: 8 servings
Ingredients
  • 1 head (about 2¼ lbs. green cabbage)
  • ¼ cup vinegar
  • ¼ cup mayonnaise
  • 3 Tbsp. sugar
  • 1 tsp. salt
Instructions
How to make Coleslaw with Mayonnaise:
  1. Remove heavy outer dark green leaves from cabbage; cut in half lengthwise through core.
  2. With a long sharp knife, slice the green part into long shreds that are as thin as possible; cut enough cabbage to make 6 cups firmly packed.
  3. Use the green part only for the coleslaw; the thick white part can be used for cooking other dishes.
  4. With a fork. gradually stir vinegar into mayonnaise keeping it smooth.
  5. Add sugar and salt; mix well. Pour over cabbage and mix thoroughly.
  6. Refrigerate for 3 hours or until chilled and flavors have blended. Good for 8 persons.

 

Coleslaw with Mayonnaise