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| Prep Time | 30 minutes |
| Servings |
servings
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Ingredients
- 6 C cabbage shredded
- 1 C carrot shredded
- 1 C mayonnaise
- 1/4 C vinegar white wine or apple cider vinegar are recommended
- 1 tsp celery seed
- salt and pepper
- a lot of extra salt
Ingredients
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Instructions
- Add around 1/4 C of salt to the shredded cabbage and stir. Let sit for around 8 hours, stirring about every 1/2 hour to hour. The cabbage will get very wet and much less crispy. Add the shredded carrot after about 6 hours.
- Rinse and drain the cabbage and carrot mix thoroughly and put in a medium bowl.
- Mix the mayonnaise, vinegar and celery seed together, and add to the cabbage and carrot mix. Mix thoroughly, and salt and pepper to taste. Chill and serve.
Recipe Notes
Salting the cabbage before making the slaw eliminates the raw cabbage flavor. Be sure to thoroughly rinse or it will be massively salty! I suggest using a salad spinner to drain.
The original recipe calls for white wine vinegar, which is pretty good, but the apple cider vinegar is also really good, so either will work.
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Nutrition Facts
Cindy's Cole Slaw
Amount Per Serving
Calories 261
Calories from Fat 207
% Daily Value*
Total Fat 23g
35%
Saturated Fat 3g
15%
Polyunsaturated Fat 14g
Monounsaturated Fat 6g
Cholesterol 11mg
4%
Sodium 259mg
11%
Potassium 534mg
15%
Total Carbohydrates 13g
4%
Dietary Fiber 5g
20%
Sugars 8g
Protein 3g
6%
Vitamin A
30%
Vitamin C
65%
Calcium
9%
Iron
6%
* Percent Daily Values are based on a 2000 calorie diet.