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

Manny

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Prep Time 10 mins

Total Time 10 mins

Cuisine Western

Servings 8 servings

Ingredients

  

• 1 head about 2 1/4 lbs. green cabbage
• 1/4 cup vinegar
• 1/4 cup mayonnaise
• 3 Tbsp. sugar
• 1 tsp. salt

Instructions

 

How 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. Good for 8 persons.