Cabbage Salad
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
Ingredients
Scale
- 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
Instructions
- 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.
Notes
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.
Nutrition
- 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
Find it online: https://thymeforcookingblog.com/2022/06/cabbage-salad/
