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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 30 |
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Classic Creamy Coleslaw was served with fried chicken for years at an auction near Martha Artyomenko's Beaver Bay, Minnesota home. When the lady who made this tasty salad move, I contacted her to get the recipe, Martha explains. My friends and I often take this coleslaw to weddings (like the one in the photo above) and other gatherings. Ingredients:
3 large heads cabbage, shredded (about 48 cups) |
3 large carrots, shredded (about 2-1/2 cups) |
2 cups mayonnaise |
1 cup sugar |
1/4 cup white vinegar |
2 tablespoons celery seed |
1 tablespoon salt |
2 teaspoons garlic powder |
Directions:
1. In several large bowls, combine the cabbage and carrots. In another bowl, combine the remaining ingredients. Stir into the cabbage mixture. Cover and refrigerate for at least 1 hour. Toss before serving. Yield: 30-35 servings (about 3/4 cup each).
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