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Commissary Cole Slaw

Source of Recipe

From "Eula Mae's Cajun Kitchen" by Eula Mae Dore


Recipe Introduction

"Cole slaw is often served during the summer because it can be made ahead of time and chilled. And it goes with just about anything. Try dressing a sandwich with it. Years ago we dressed some of our sandwiches at the Commissary with this cole slaw and the customers loved it. Mr. Paul McIllhenny loves this, especially when I shave the cabbage. You can get the same effect in a food processor. Take your time, and shave it with a sharp knife. It really makes a difference, chère."

List of Ingredients

• 1 Tbsp distilled white vinegar
• 2 Tbsp mayonnaise
• 1 tsp sugar
• ½ tsp salt
• â…› tsp freshly ground black pepper
• ½ head white cabbage (about 1 pound), cored and shaved
• 4 baby carrots, grated
• ½ cup finely chopped red onions
• ½ cup chopped fresh tomatoes (optional)


Recipe

Combine the vinegar, mayonnaise, sugar, salt, and black pepper in a jar fitted with a lid. Shake well and set aside.

Combine the cabbage, carrots, and onions in a large salad bowl. Add the dressing, toss to coat everything well, cover, and chill for at least one hour and up to a day before serving.

If you wish, scatter the tomatoes over the slaw when serving.

Makes 6 servings.