Our family loves Coleslaw. In fact EVERY Sunday Dinner includes a tossed green salad or some type, or coleslaw. Try this simple recipe and adjust it to your taste.
Ingredients
- 1 Head – Cabbage
- 3/4 Cup – Mayonnaise
- 1/4 Teaspoon – Tony Chachere’s Original Creole Seasoning
- 1/2 Teaspoon – Nature’s Seasoning
Instructions
- Remove outer leaves of cabbage
- Cut cabbage into 6 pie shaped slices.
- Shred cabbage into a VERY LARGE mixing bowl, using a mandolin. Use the lowest setting available to produce very thin strips of cabbage. Be careful and do not CUT yourself here.
- Work around and discard the stem.
- Wash and thoroughly rinse cabbage, if desired.
- Add mayonnaise and spices.
- Using a fork, blend the ingredients until mayonnaise and spices cover each piece of cabbage.
- “Field Test” the coleslaw and add more spice if needed
- You may also add a shredded carrot for color.
- Cover and chill until ready to serve.
Speak Your Mind