American Coleslaw

AMERICAN COLESLAW

1 large head of cabbage 1 cup of mayonnaise

¼ cup apple cider vinegar

1/2 tsp. celery seed

1/2 cup grated carrots

1 tsp. sugar
1 tsp. salt.

1 tsp. black pepper.

2 tbs. whole milk

(optional: ¼ cup of finely chopped white onion)

Add to a large bowl the vegetables.

On chopping board core head of cabbage, then slice and chop thin.

To this mixture add the coarsely, grated carrots.

In a small mixing bowl, mix in the mayonnaise, vinegar, sugar, celery seed and salt, salt and pepper, milk, mix well with a wire whisk.

Consistency should be thin but not runny.

You may need to make more dressing depending on size of cabbage.

Stir to blend the dressing from the small bowl into the large bowl of vegetables

Serves 4-6
Optional: Dressing can be made ahead of time, covered and refrigerated, and added to salad later, just before serving.

Great served with fried catfish pulled pork sandwiches hot dogs

Optional serving suggestion: Add raisins, chopped apples, dried cranberries, chopped walnuts, roasted pumpkin seeds, as a side salad dish.

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