Cabbage Salad

Cabbage Salad

This is an old-fashioned recipe, using mayonnaise, sugar, & vinegar. My mother would have used Miracle Whip.


  • 34 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.
  • Serve.


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.


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