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 |
|
3/4 cup salad oil |
Salt & pepper to taste |
1/2 cup white or cider vinegar |
1/2 tsp. Worcestershire sauce |
1 Tbsp. sugar |
1/2 tsp. Tabasco® sauce |
1/4 Tbsp. celery seed |
|
Combine together in a covered jar. Toss with 2 pounds of shredded cabbage and chill for at least 6 hours before serving. |
Creamy Cole Slaw |
|
2/3 cup mayonnaise |
1 Tbsp. sugar |
1/4 cup white or cider vinegar |
Salt & pepper to taste |
Combine together and pour over 2 pounds shredded cabbage and 2 shredded carrots. Chill for 6 hours before serving. |