My mom makes the best cole slaw. I go back to her recipe time and time again. The recipe is flexible and can be doubled to infinity. You can use thinly sliced cabbage, chopped cabbage or shredded cabbage with equal success. I usually add a shredded carrot for color and contrast, so I have included it in the recipe.
Sally’s Coleslaw
For each three cups of cabbage combine:
1 carrot, shredded
1/3 cup mayonnaise
1 tablespoon vinegar (white, apple cider or rice wine vinegars work well)
1 teaspoon to 1 tablespoon sugar (depending on your preferred level of sweetness)
1/2 teaspoon fresh ground pepper (or more to taste
Salt to taste
Combine dressing ingredients in a bowl and whisk together until thoroughly combined. Toss cabbage with dressing and refrigerate.
Working Dinner 