Shred the cabbage using a knife or mandoline. If you are using a bag of coleslaw mix, you can skip this step.
In a separate bowl mix the sugar, white vinegar, mayonnaise, salt and pepper to make the coleslaw dressing.
Pour the dressing over the shredded cabbage and mix.
Chill for four to eight hours before serving.
Directions
About
Notes:
Make the slaw in advance. This is a recipe that loves some time to sit before it is served. If you are planning a picnic, then make it the night before. If you have an afternoon bbq planned, make it first thing in the morning.
Use coleslaw as a sandwich topping. We love to top our deli meat sandwiches, and burgers with this homemade coleslaw. It often takes the place of mayo or other dressings.
Add one teaspoon of celery seed if you are looking to add some "bite" to the slaw.
Spice it up by adding one teaspoon of crushed red pepper flakes.
Description:
This recipe originally appeared on YayKosher.com.
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