Homemade Coleslaw – My Mom’s Recipe
Servings 12
A family recipe for a deliciously different coleslaw, fresh, crunchy and flavourful
Ingredients
- 6 cups shredded red and green cabbage That's enough to almost fill a medium salad bowl.
- 2 large carrots, peeled and shredded
- 1 cup Hellmann’s Light Mayonnaise Use half plain Greek Yogurt for an even healthier version
- 3 tablespoons white wine vinegar
- 3 tablespoons white sugar
- 1 teaspoon dried parsley
- ½ teaspoon celery salt
- ¼ teaspoon freshly ground pepper
Instructions
- Wash and shred the cabbages.
- Wash and grate the carrots.
- Put all the shredded and grated vegetables in a large bowl.
- In a medium bowl, mix the mayonnaise, vinegar, sugar, parsley, celery salt and ground pepper together thoroughly with a whisk.
- Add the dressing to the shredded cabbages and grated carrots and toss thoroughly.
- Cover and place in the fridge for at least two hours or overnight.
- Toss again before serving.
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