Southern Coleslaw

The authors of the Cheap, Fast, Good claimed that if you did not like coleslaw that this was the recipe to use, we tried it.

I have to agree that it is a tasty slaw. Not a heavy overdone dressing and the slaw stayed crisp. I did add some shredded carrots and celery seed as we like both in our salads. 

  There is really enough dressing even though it seems like it is not enough. Keep stirring and the moisture in the cabbage will add to the dressing. Do not be tempted to add more dressing. This is quite good as given and lends it self to adding more veggies like green pepper if you like that in your coleslaw.

Simply Southern Coleslaw

½ cup regular or reduced-fat mayonnaise

2 teaspoons sugar

2 teaspoons cider, or white vinegar (I used white wine vinegar)

¼ teaspoon salt, or more to taste

¼ teaspoon black pepper

½ teaspoon celery seed if desired

1 very small head green cabbage,or ½ large head cabbage (about 1 ¼ pounds)

If adding other veggies, decrease the amount of cabbage slightly

  Combine the mayo, sugar, vinegar, salt and black pepper in a 3 quart serving bowl.

Halve the cabbage and discard core. Coarsely chop the cabbage and add it to the bowl of dressing as you chop. Stir well, serve at once or refrigerate up to 24 hours.