Cole Slaw

1 large head of cabbage, grated or processed
2 carrots, shredded
2 T onion, grated – to taste

Mix together and stir into the cabbage mix.
1 C mayo
3-4 T sugar
good sprinkling of red wine vinegar – little more than 1 teaspoon
1 T freshly chopped parsley or half the amount of dried
1/2 T salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1-2 teaspoon barbecue rub seasoning or seasoning salt
lemon zest to taste – don’t over do it

The trick for me is to balance the sugar with the onions, so I prefer to make this ahead of time and refrigerate overnight, in case I need to adjust before serving. Plus, I love slaw and this gives me plenty of reasons to “test” it.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s