Cole slaw recipe

Sorry, due to website restrictions we are unable to display the requested page. This coleslaw dressing is popular and easy to make, and it will dress about 1 cole slaw recipe of shredded cabbage. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.

2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. For best flavor, cover the container and chill the slaw for a few hours before serving. Also, the cabbage gets a bit juicier as it sits, so don’t worry that there isn’t enough dressing. After an hour or so in the fridge, it will be creamy and delicious. The amount of sugar in the dressing is a matter of taste, so add about half the amount, to begin with, then more as needed.

For a lighter slaw and dressing, take a look at this summer slaw recipe. In a large jar or medium bowl, combine the mayonnaise, 5 to 6 tablespoons of the sugar, the vinegar, celery seed, Creole seasoning, and black pepper. Whisk to blend or cover the jar and shake it until well blended. Toss with shredded or chopped cabbage and refrigerate for an hour or two before serving for best flavor.