With both of the following recipes, the cabbage should be washed and completely dry so the dressing will adhere to it better.
Oil & Vinegar Cole Slaw |
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3/4 cup salad oil |
Salt & pepper to taste |
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1/2 cup white or cider vinegar |
1/2 tsp. Worcestershire sauce |
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1 Tbsp. sugar |
1/2 tsp. Tabasco® sauce |
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1/4 Tbsp. celery seed |
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Combine together in a covered jar. Toss with 2 pounds of shredded cabbage and chill for at least 6 hours before serving. |
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Creamy Cole Slaw |
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2/3 cup mayonnaise |
1 Tbsp. sugar |
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1/4 cup white or cider vinegar |
Salt & pepper to taste |
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Combine together and pour over 2 pounds shredded cabbage and 2 shredded carrots. Chill for 6 hours before serving. |
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