The basic ingredients are simple: cabbage, mayonnaise and vinegar.
Shred the cabbage those desktop paper shredders work wonderfully!)
Mix it with mayo (avoid the urge to make it "creamy"; just enough mayo to get it distributed evenly. Add one teaspoon of vinegar (just about any kind) per half-pound or so (though I prefer it a bit more vinegary, I realize that not everyone shares my taste).
Place the container with the cole slaw in the refrigerator for 3-5 days to give it time to marinate.
Voila! Cole slaw! (I, personally, like mine with a little ground black pepper on top.)
why thanks fellas! Jim, I may need that recipe some day.
I'm going to add some red cabbage (fresh out of the shredder) to that recipe, Orig.
Regards, Sis
RED CABBAGE YOU SAY! you must be part of the left wing bunch. like they said in the 50's "better green cabbage than red" once you let a little red in. they start to take over the whole salid bowl. next thing you know they will be in your soup plate. after that only god know's. beware of the red cabbage take over of the world. I know, i'am getting old.
JIM CLEVELAND: Did you ever see my favorite episode of MARRIED...WITH CHILDREN where Al is at his backyard grill cooking his famous Bundy Burgers.....not knowing Marcie's cremated aunt's ashes are in the burgers? So what makes YOUR burgers so special?.....hint, hint.
