Monday, April 30, 2012

Cole Slaw

1 lb cabbage, shredded (about half of a medium head)
1 large carrot shredded
1.5 tbsp distilled vinegar
3/4 cup mayonnaise
1.5 tbsp white sugar
1/4 tsp salt
1/4 tsp ground black pepper

1. Mix the mayonnaise, vinegar, sugar, salt and pepper together with a whisk in a large bowl until combined.

2. Add shredded cabbage and carrot to the bowl. Stir until dressing is evenly distributed. Taste to adjust seasonings to personal preference.

3. Cover and refrigerate at least one hour (preferably overnight) before serving.

Serves 8.

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I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

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