Our family has been enjoying this coleslaw for years. The original recipe is from The Better Homes and Gardens red and white checked cookbook that Pops and I received as a wedding gift 34 years ago. I changed it just a little to suit our tastes. So many of the meals I grew up eating came from my mom's red and white checked cookbook that she got as a wedding gift. My daughters all have one too. I have gifted many brides with their own copies. Hopefully they will use theirs as references for years too!
16 oz. package of coleslaw mix or 4 cups cabbage and 1/2 cup shredded carrots
1/2 cup mayonnaise
1 T vinegar
2 tsp sugar
1 tsp celery seed
1/4 tsp salt
1/4 tsp ground black pepper
- Combine the mayonnaise, vinegar, sugar, celery seed, salt and pepper and whisk together. I put these ingredients in a pint sized canning jar with lid and just shake it up. Then I can store it in the refrigerator until ready to stir into the cabbage mixture.
- Sine the slaw releases water after the dressing is added, you might want to wait until about an hour before you plan to serve it to combine the two.
- This stored in the refrigerator.