- 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.
Reviews for Cabbage Slaw
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I skinnied it down with skim milk, light mayo, and sugar/stevia blend. It was a hit! Served with slow cooker BBQ pulled chicken.
this is the "old time" receipe for cole slaw. It is very delicious. I will use the receipe again. Thanks!!!
I just made this for a pot luck and it was so easy and taste so good I know I will use this recipe again.
This is a great basic recipe for creamy coleslaw! It is best to make at least 15 minutes before serving so the flavors can all mingle. I used cider vinegar, real mayo, and celery salt (didn't have celery seed in the cabinet). Served it on the Shredded Venison sandwiches that are also from Taste of Home. You should all try them too, it's a delicious BBQ recipe that would work with pretty much any protein (not just venison)!
I used a pre-shredded cole slaw bag mix for a time-saver. Thought the taste improved with sitting overnight in the frig. Great recipe!