Saturday, February 14, 2015

#3402 - Double Tangy Coleslaw

(by Shirley McNevich)

8 cups shredded cabbage
2 TBSP malt vinegar
2/3 cup mayo
2 tsp. white sugar
2 tsp. French's yellow mustard

In a bowl add vinegar, mayo, white sugar and mustard--stir to mix. Taste--if too sweet add more vinegar and stir again. If too sour add a little more white sugar and stir again. In a large bowl add shredded cabbage and vinegar mixture--toss to coat. If you like your coleslaw more juicy, make a second batch of the vinegar mixture--pour it on the cabbage and toss again.

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