This method of preparing cole slaw produces a crispy, slightly vinegary salad.
As with all cole slaws, it goes beautifully with corned beef, potato salad, and a
good loaf of rye bread. For a change, pair it with Potato, Corn, and Cherry Tomato Salad with Basil Dressing.
Put shredded vegetables into a large bowl. Mix spices, sugar, vinegar, and water.
Stir well to dissolve the salt and sugar, and pour this over
the vegetables. Cover with plastic wrap and let sit for 1 or 2 hours. Drain well; be sure that
all of the liquid is gone or the salad will be watery. Toss with mayonnaise, and chill before
serving. Cole slaw keeps, in the refrigerator, for 1-3 days. Be sure that any leftovers are
- 1 head green cabbage, well washed, shredded
- 2 carrots, shredded
- 1 green pepper, shredded
- 1/2 tsp. ground black pepper
- 1 T. salt
- 2 T. granulated sugar
- 1/2 cup wine vinegar
- 2/3 cup water
- 1.5 cups real mayonnaise