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Tangy Coleslaw

Ingredients
  

  • 4 cups 1L shredded / finely sliced raw green cabbage
  • 2 – 3 cup 500-750 mL coarsely grated raw carrot
  • ½ - 1 small yellow onion finely diced (add onion to suit your taste)
  • ½ cup – ¾ cup 125 -175 mL mayonnaise (add to your desired level of creaminess)
  • 3 tbsp 45 mL white vinegar
  • Salt and pepper to taste

Instructions
 

  • Wash and finely chop cabbage until you have approximately 4 cups.
  • Scrub carrots or peel them before coarsely grating.
  • Peel and finely dice onion.
  • In a large bowl, stir to combine vegetables. Then stir in mayonnaise until desired creaminess is achieved. Add vinegar at the end to provide some tanginess and slightly water down the mayo.
  • Cover and keep refrigerated until ready to serve. Can be made in advance. Consume within 3 days.