This recipe proves that homemade coleslaw doesn't have to mean a lot of fuss. You can make it in a moment's notice and serve it with a variety of foods.
- 1 medium head cabbage (about 2-1/2 pounds)
- 1 carrot
- 1 cup mayonnaise
- 2 tablespoons milk
- 2 tablespoons vinegar
- 3 tablespoons sugar
- 1 teaspoon salt
- 1/2 to 1 teaspoon pepper
- 1/2 to 1 teaspoon celery seed
- In a food processor or by hand, coarsely chop the cabbage and carrot. In a small bowl, combine the mayonnaise, milk, vinegar, sugar, salt, pepper and celery seed. Stir into the cabbage mixture. Chill until serving. Yield: 6 servings.
Originally published as Cabbage Slaw in Country Woman July/August 1993, p37
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