Last night my sister and I made coleslaw to bring to my church’s Seder Dinner. We made a double batch, using a whole cabbage. It was a lot easier and quicker to make than I thought it would be. It only took about ten minutes to make and then we put it in the refrigerator to let it sit before we took it to church. I haven’t tried it yet, but I have had coleslaw made from this recipe before.
Coleslaw
Prep Time: 10 minutes
Ingredients: 4 cups shredded cabbage; ½ cup
mayonnaise; 2 tbsp vinegar; 3 tbsp lemon juice; 1 tbsp grated onion; ¼ tsp
pepper; ½ cups sugar; 1 tsp celery salt
Directions: Mix mayonnaise, vinegar, lemon,
onion, pepper, sugar, and celery salt together in a bowl. Pour over shredded cabbage. For best results, refrigerate for a hours
before serving.
A double
batch of coleslaw.
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