Yield. 8 servings
Preparation time. 15 minutes
Ignore it. At least 1 hour in the fridge if possible
Ingredients for the slaw1 pound green cabbage (about half a medium cabbage)
1 large carrot, peeled
1/2 small white onion
Ingredients for the dressing
1 tablespoon distilled vinegar
1/2 cup mayonnaise
1 tablespoon white sugar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon celery seeds (not celery salt)
About the vinegar. Switch to cider vinegar at your own risk. I think plain white distilled works better.
My favorite add-in. I first tasted this in Charleston South Carolina, and I loved it. Add 1 tablespoon of sweet pickle relish or chipped sweet pickles.
Optional. Add 1/2 red or green bell pepper, sliced thin or hashed.
Optional. Add 3 radishes, red or white, hot if you like, sliced thin or hashed.
Optional. Add 1 small minced jalapeño if you like it hot. Chipotle powder is another way to amp it up. Horseradish, just a tablespoon in the background, is a surprising addition.
1) Chop the cabbage to your prefer size. I like my veggie's chunky because the added crunch
2) Whisk together the dressing in a large bowl. Add the cabbage, carrot, and onion. Cover, taste, and adjust seasonings. Chill for at least 1 hour if possible.