A simple coleslaw recipe that only uses cabbage and no other vegetables like carrots. It also uses mayonnaise for dressing which is different from the oil and vinegar dressing. A perfect relish for your sandwiches or burgers. 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. To see the complete recipe, scroll down below.
How to Cook Coleslaw with Mayonnaise
Ingredients
- 1 head about 2 1/4 lbs. green cabbage
- 1/4 cup vinegar
- 1/4 cup mayonnaise
- 3 Tbsp. sugar
- 1 tsp. salt
Instructions
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.
