Richard's new classic cole slaw

Yield: 8 servings

Measure Ingredient
1 each Cabbage, small head
1 each Carrot, medium
½ cup Celery, finely diced
¼ cup Onion, finely diced
¼ cup Sugar
¼ cup Vinegar, rice or white
1 tablespoon Salt Richard's Classic Dressing

Grate/shred/process cabbage to desired consistency. I prefer long shreds; others prefer very finely chopped. Do same with carrot. Mix cabbage, carrots, celery, onion, sugar, vinegar, and salt in large bowl. Add Richard's New Classic Dressing until desired liquidity.

Refrigerate overnight, stirring occasionally.

Remember, the slaw will break down overnight and become more liquid.

If you prefer your slaw finely chopped it will become VERY wet, because it breaks down more. Also, if your slaw is finely chopped, you will want to process the celery and onion to the same degree.

Richard's New Classic Dressing 1 cup mayo ⅓ cup Dijon mustard ¼ cup sugar ¼ cup rice vinegar (or other mild vinegar) Whisk all together until smooth and sugar has dissolved. Use as a dressing for potato salad, macaroni salad, cole slaw Submitted By RICHARD DOUVILLE On 06-08-95

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