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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 16 |
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) Twenty-five years later, it's still a winner. The only thing I would caution you about is the salt. As tastes have changed, I've gradually decreased the original amount (1 tsp. , which we thought was fine then but would gag us now. ) to a scant 1/2 tsp. So add that, cautiously, to taste. Prep time and servings are guesstimates. Ingredients:
1 large green cabbage, finely-sliced (about 8 cups) |
4 -5 large carrots, scraped and shredded (1-1/2 to 2 cups) |
1 bunch green onion, trimmed and finely-sliced (approx. 1/2 cup -- be sure to include lots of green 'tops') |
1 bell pepper, cored,seeded and diced (optional -- we love peppers but prefer this without) |
1 cup mayonnaise |
3/4 teaspoon dry mustard |
1/2 teaspoon salt (or to taste) |
1/4 teaspoon black pepper |
1/4 teaspoon whole celery seed |
3 tablespoons sugar |
3 tablespoons apple cider vinegar |
Directions:
1. Toss slaw ingredients well to mix.
2. Measure first 6 dressing ingredients into a small mixing bowl, stirring to combine.
3. Add cider vinegar.
4. Stir until the liquid is absorbed and the dressing is a smooth texture.
5. Store slaw and dressing separately in refrigerator.
6. (It gets real soggy if you mix in advance. I*adore* it soggy, but you might not.) Shortly before serving, pour dressing over slaw ingredients and mix well.
7. Can be mixed in smaller portions as needed, with leftover slaw and dressing stored separately for future use.
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