DELICIOUS COLE SLAW

          

This is a great recipe that is similar to my Grandmother’s vinegar-based cole slaw.  It goes beautifully with fried chicken, pork barbeque, fish or beef roast.  Enjoy!

1 cup white vinegar

1 cup sugar

1 t. mustard seeds

1 t. celery seeds

½ t. Salt

1 t. Black pepper

¼- ½    cup mayonnaise (alter amount based on how much  cabbage you use—the mayonnaise is added just to bind slaw together a bit and to add to the creaminess—but don’t add too much.)

1 small head of green cabbage (or more)—finely shredded

½ cup shredded carrots

Instructions:

In a saucepan, bring to a boil the vinegar, sugar, salt, pepper, mustard and celery seeds. Stir and let boil for 1 minute.  Remove from heat and let mixture cool.  Then add desired amount of mayonnaise.

Toss with shredded cabbage until cabbage is coated.

Refrigerate at least one hour before serving.

Addition:

Add ¼ cup finely shredded beets to add tangy sweetness to the slaw—it also makes your slaw turn pink!