Sandra's Cole Slaw

A simple cole slaw of shredded cabbage and carrots with chopped onion, dressed with the same creamy mayonnaise dressing as Sandra's potato salad.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Steak and Seafood title card for Sandra's Cole Slaw, photo coming soon
  • Prep 15 min
  • Total 15 min

Jump to: Ingredients | Instructions | Tips | Print recipe

As Sandra Mills writes, if you have a food processor, this one is a snap: shred a head of cabbage and three carrots, chop an onion, and toss them in a big bowl.

Dress it with the same creamy dressing she uses for her Potato Salad, or with a bottled cole slaw dressing such as Marzetti.

Ingredients

Slaw

  • 1 head of cabbage
  • 3 carrots
  • 1 medium onion

Dressing (from the Potato Salad)

  • 2 teaspoons sugar
  • 3 tablespoons vinegar
  • 2/3 cup water
  • 1 cup of mayonnaise

Instructions

  1. Shred. Shred the cabbage and carrots, and chop the onion.
  2. Combine. Place these ingredients in a large bowl.
  3. Dress. Shake the sugar, vinegar and water in a jar, add the mayonnaise and shake again, then toss with the slaw. Or use Marzetti cole slaw dressing.

Tips

  • Refrigerate for an hour before serving so the cabbage softens slightly.
  • Keep cole slaw cold; do not leave it out for more than 2 hours.

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