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Prep Time: 10 Minutes Cook Time: 110 Minutes |
Ready In: 120 Minutes Servings: 8 |
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I'm very picky about my coleslaw. Most recipes are either too sweet or too tangy for my taste. This one is the perfect combination for my taste buds. Ingredients:
4 cups shredded cabbage |
2 tablespoons grated white onions |
1 cup carrot (shredded or grated) |
2 tablespoons distilled white vinegar |
2/3 cup mayonnaise |
2 tablespoons sugar (can substitute with splenda) |
1/2 teaspoon fine white pepper |
1/2 teaspoon salt |
Directions:
1. Prepare the vegetables by slicing, shredding or grating very thin.
2. Toss the vegetable ingredients to mix well.
3. Prepare the dressing by whisking together the vinegar, mayonnaise, sugar, salt and pepper.
4. Fold the dressing into the tossed vegetables and refrigerate, covered, for at least 2 hours.
5. May be made ahead. Toss occasionally to keep the dressing distributed over the vegetables.
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