by Rachel on January 2, 2011


We spent a week in Utah this December and for whatever reason, we ate a lot of coleslaw.  Clearly there are a thousand ways to make it.  My mother has been using this method since I was a little girl.  It’s light and delicious and goes with everything.

Coleslaw (serves 6)

  • 1 medium head of green cabbage (or half of a large head of cabbage)
  • 2 Granny Smith apples, peeled, cored and cut into small cubes
  • 2 teaspoons good quality white wine or champagne vinegar
  • ½ teaspoon salt
  • 2 teaspoons sugar
  • ½ – ¾ cup of mayonnaise

Thinly slice the cabbage.  Toss all of the ingredients together in a mixing bowl.  Adjust the mayonnaise.  We don’t use a lot, just enough to coat the cabbage.  Serve.

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