Coleslaw

7 Feb

 

I had 2 heads of cabbage in my fridge, waiting for me to make something with them.  I had originally thought of making Stuffed Cabbage Rolls with them, but my husband said he wouldn’t eat them.  So, since I was thinking of making the fish and Oven Baked Potato Chips, I thought Coleslaw would be a nice addition.  I doubled the recipe below, so we have a lot of coleslaw.  The picture above is just a small part of all we have.  But it’s going fast since it turned out so yummy!  I didn’t cut mine very fine, I was too lazy to pull out the food processor to finely chop it, so I left it in larger pieces.

 

Coleslaw
Based on recipe here

What you need:

1 head cabbage, shredded
3 medium carrots, shredded (or in may case, 1 large carrot from Bountiful Baskets)
1 cup mayonnaise
1/4 cup apple cider vinegar
1/3 cup sugar

How to make it:

In a large bowl, combine cabbage and carrots.  In a small bowl, combine remaining ingredients.  Mix well and pour over cabbage and carrots; toss to coat evenly.  Serve.

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