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Coleslaw

Yield: about 3 cups, for 6 servings.

  • 2 Tbs. cider vinegar
  • 1 Tbs. sugar or to taste
  • 1 1/2 tsp. Dijon mustard
  • salt and freshly ground pepper to taste
  • 1/4 cup mayonnaise
  • 4 cups shredded green cabbage, about ½ of a large cabbage
  • 1 carrot, peeled and grated on the large holes of a cheese grater

Combine vinegar, sugar, Dijon, salt & pepper. Stir in mayonnaise. Add cabbage and carrots, allow to marinate together 1 hour or longer in the refrigerator. May be kept for a week without loss of quality.