This is a print preview of "Grandpa's Cole Slaw" recipe.

Grandpa's Cole Slaw Recipe
by Sharon Brown

Grandpa's Cole Slaw

This is more or less the cole slaw I grew up eating, and is pretty much the only kind I like. Unlike typical restaurant slaw, it's tart instead of sweet, and if you eat it right away, the cabbage is crisp, not soggy.

You can dress this up with minor variations, like adding a small bit of dijon or other mustard, adding a bit of dill, using tarragon-flavored vinegar, etc. You can also add color with bits of red cabbage and/or shredded carrot (or just use pre-bagged cole slaw veggies).

Substituting plain yogurt for part of the mayo will lighten it up and add an interesting tang to it.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: United States American
  Servings: 6

Goes Well With: grilled, barbecued meats

Ingredients

  • 4 tbsp mayonnaise
  • 1-1/2 tbsp vinegar (I like red wine vinegar)
  • 4 cups cabbage, coarsely chopped
  • salt
  • freshly-ground pepper

Directions

  1. Combine the mayonnaise and vinegar in a salad bowl. (If you are adding mustard or other seasonings, do it here).
  2. Add the cabbage and toss until it is completely coated with dressing.
  3. Add salt and pepper to taste and toss again.