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Cole Slaw
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8 cups finely chopped cabbage (about 1 head)
1/2 cup shredded carrot (2 medium carrots)
3 Tbls. granulated sugar (adjust according to taste)
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. celery seed
1/2 cup mayonnaise
1 1/2 Tbls. apple cider vinegar
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Finely shred or chop cabbage and carrots. Combine the sugar, salt, pepper, celery seed, mayonnaise, and vinegar, in a large bowl and beat until smooth. Add the cabbage and carrots and mix well. Cover and refrigerate for at least 2 hours before serving.
Recipe from the kitchen of Mary Fearns
View more seafood recipes at Chesapeake Bay Cooking
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Preparation Time: |
Serves: 10 -12 |
| Recipe Origin: United States |
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Submitted by: |
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Sandra Battle
Maryland
United States |
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| This recipe has been viewed 12319 times. |
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