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Coleslaw II

Source of Recipe

From "The Loving Kitchen" by LeeAnn Rice


Recipe Introduction

"The only coleslaw I will eat is the one my mom made when I was growing up. So, of course, her recipe is the only I make. I made one tiny change to Mom's recipe by adding a minced shallot. I love this coleslaw so much. It's the perfect cool and creamy partner to spicy barbecue."

List of Ingredients

◦ 2 heaping tablespoons mayonnaise
◦ 2 tablespoons vegetable oil
◦ 4 tablespoons cider vinegar
◦ 2 tablespoons sugar
◦ 1 shallot, peeled and minced
◦ Salt and black pepper to taste
◦ 1 head green cabbage
◦ 3 carrots


Recipe

In a jar with a tight-fitting lid, combine the mayonnaise, oil, vinegar, sugar, and shallot by shaking until smooth. Season with salt and pepper to taste.

Remove the outer leaves from the head of cabbage and then cut into quarters and remove the core. Thinly slice quarters to a shredded consistency and place in a large bowl. Peel the carrots and then grate on a box grater and add to the bowl.

Pour the dressing over the cabbage mixture and stir to combine.
Cover and let sit in the refrigerator for one hour before serving.

Makes 6 to 8 servings