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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Been a caterer and personal chef for over 20 yrs. This particular recipe for cole slaw seems to be the favorite of both my friends and customers. If you like a sweet/sour cole slaw then give it a try. I do our church's Roast Chicken Dinner each year before our annual festival and I always make more because there are those who like to take it home by the pint. I don't use any salt nor onion. There's ample salt in the mayo. Seemingly sometimes the onion overpowers the slaw. Then there are customers who dislike onion. You may also substitute Splenda for the granulated sugar. You may also use a lower fat mayonnaise but I think it adds a different flavor. You may also substitute the extra 1/2 cup of mayo for milk. Ingredients:
2 lbs sweet cabbage (try to get one with good dark green leaves on it) |
1/2 medium carrot, grate on large grater holes |
1/2 cup granulated sugar |
1 1/2 cups mayonnaise (personal choice, hellman's) |
1/3 cup white vinegar |
1/4 cup green bell pepper (minced) |
1/4 cup half-and-half (or milk) |
Directions:
1. Cut the cabbage in quarters, Remove core with sharp knife.
2. Cut into 1 slices.
3. Using a food processor with the metal cutting blade place 1/4 of the cabbage in the bowl and using the pulse button, quickly pulse 35 times.
4. Place chopped cabbage in a large bowl. Add the sugar, grated carrots, minced bell pepper, vinegar, half and half or milk and mayo.
5. Mix thoroughly.
6. Cover and chill.
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