- 1 medium head green cabbage, shredded (about 8 cups)
- 1 cup shredded red cabbage
- 4 to 5 carrots, shredded
- 1 cup mayonnaise
- 2 tablespoons cider vinegar
- 1/2 cup sugar
- 1 teaspoon salt
- 1/4 teaspoon pepper
- In a large bowl, combine cabbage and carrots; set aside. In a small bowl, combine all remaining ingredients; pour over cabbage mixture. Toss well and refrigerate overnight. Yield: 12-16 servings.
Reviews for Pennsylvania Dutch Coleslaw
"Not our favorite."
"Very easy to make. Everyone really like it."
"I added 3 Tablespoons of horseradish to this it gives it a nice kick and at a recent party the one with the horseradish was gone before the regular :)"
"This is the best coleslaw recipe - and so easy! I have requests for it every time I make it and take it somewhere."