I’ve made quite a few different types of Cole Slaw and I’ve had many at restaurants and at friends homes.
To me this one is the best…and it just happens to be the most simple to make.
You seriously will not believe how simple this is to make!
Seasoned Vinegar – 1/2 Cup
Sugar – 1/4 Cup (optional)
Dry Mustard – 1/4 teaspoon
Mayonnaise – 1 Cup
Shredded Cabbage – 2 (10 oz) bags fine shredded cabbage
Add everything into a bowl and mix completely. Refrigerate for at least 2 hours before serving.
This is all you need
I doubled the recipe because the slaw is half the size after refrigeration.
Stir everything in really good.
Cover and put int he fridge for at least 2 hours. This Tupperware container belonged
to my momma and has been around for over 30 years…and I’m still using it today.
This can also be done overnight.
It really is delicious!
I made two, the one above, and one with no sugar because three people in the family
are cutting sugar out. Most people preferred the one without sugar.
My husband cooked these two pork butts on the grill for over 20 hours…low and slow.
After steaming hamburger buns, add a small amount of mayonnaise and then the shredded pork, sliced purple onion, and cole slaw.
It was a little bit of heaven in a bite!