Or Cole Slaw.
The name depends on where you’re from, where you grew up, who your parents were, etc.
It’s the quintessential summer picnic / family reunion picnic salad.
The theme for Monday Posts in June is Salads.
All types of salads – although there are only 4 Mondays we shall try for variety.
The only similarity is that they will be ‘side’ salads, rather than main course salads. Those will come later.
If you are just looking for Salad Dressings…..
Click here to Pin Cabbage SaladPrint
This is an old-fashioned recipe, using mayonnaise, sugar, & vinegar. My mother would have used Miracle Whip.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- 3 – 4 cups shredded cabbage
- 1 large carrot, julienned
- Salad Dressing
- 4 tbs mayonnaise
- 2 tbs cider vinegar
- 1 tbs sugar
- 2 tsp mustard
- 3 tbs fresh, snipped chives
- 2 tbs salad olive oil
- Whisk mayonnaise, vinegar, mustard, and sugar.
- Slowly add oil, whisking well.
- Stir in chives.
- Put cabbage and carrot into a large bowl.
- Add half of the dressing and toss well to combine.
- Add more dressing according to taste and the amount of cabbage.
To shred cabbage: cut a slice off of the head, lay the slice cut side down, cut into 4ths, then, cutting across, slice very finely: 1/16″ – 1/8″ (.3cm). Do not use the core of the cabbage – you’ll recognize it when you see it.
To julienne carrot: slice strips from carrot using a vegetable peeler until the carrot is too thin. Mince the remainder – or eat it.
- Serving Size: 1/4 recipe
- Calories: 194
- Sugar: 6.3 g
- Sodium: 140.1 mg
- Fat: 17.5 g
- Saturated Fat: 2.7 g
- Trans Fat: 0 g
- Carbohydrates: 9.1 g
- Fiber: 2.3 g
- Protein: 1.3 g
- Cholesterol: 5.8 mg