We enjoy this recipe during barbecue and picnic season, and as a winter side dish, when cabbage is at its peak.
Author: Sarah Hatfield
Recipe type: Salad
Cuisine: American
Serves: 8 servings
Ingredients
Half a head of cabbage, finely shredded (about 4 cups)
½ cup mayonnaise or Vegenaise (for an egg-free / vegan option)
1 tablespoon sugar
1 tablespoon white vinegar
Salt, to taste
Black pepper, to taste
Poppy seeds or celery seeds, to taste
Instructions
At least one hour before serving the coleslaw, mix the mayonnaise, sugar, and vinegar in a bowl.
Toss the cabbage in the dressing.
Add salt and pepper to taste.
Sprinkle with poppy seeds or celery seeds, if desired.
Refrigerate until serving.
Notes
Mayo Note: Since the dressing is mayonnaise-based, this is the time to use store-bought mayo to reduce the risk of food spoilage. Store-bought mayonnaise is high in acid and the eggs are pasteurized, making it a safe choice. Or you can avoid eggs all together and use a vegan mayonnaise, such as Vegenaise.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/classic-coleslaw