Southern Style Coleslaw made and on the table for our meal. I use my food processor to shred my cabbage and carrots now. I think there is a big difference in the taste of the shredded carrots you buy in the store.
The dressing is a little tricky. Start with a cup of mayonnaise and add the other ingredients, tasting as you go. This time I nailed it the first try. It was perfect.
I just love it when I get ready to make coleslaw, and I have a jar of mayonnaise in the refrigerator that has about a cup left in it. You know what I am fixing to say, don't you? I just add the sugar, vinegar and shake it up right there in the mayonnaise jar until it is smooth and creamy, then take a taste and add the salt and pepper. Now you have succeeded in making the perfect Coleslaw Dressing!
Southern Style Coleslaw
1 large head cabbage, shredded
2-3 medium carrots, shredded
1 cup mayonnaise (or miracle whip)
1/4-1/2 cup sugar
1/4 cup apple cider vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
In a large glass bowl, toss together cabbage and carrots; set asisde.
In a glass mason jar, add mayonnaise, sugar, and vinegar. Place the lid on the jar and shake until dressing is smooth and creamy. Taste to see how much salt and pepper to add.
Pour over cabbage mixture and fold altogether until all the cabbage and carrots are completely coated.
Serve immediately or refrigerate until ready to serve.
Note: Depending on how big your head of cabbage and how big your carrots are will depend on how many times you have to make the dressing. We do not like our coleslaw dry, so mix up one recipe and pour it on and fold all together, and then see if you need to add more.