Ingredients:
1 head (about 2-1/4 lbs. green cabbage)
1/4 cup vinegar
1/4 cup mayonnaise
3 tbsp sugar
1 tsp salt
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.
