Cole Slaw

Cole Slaw goes great with BBQ, Fried Chicken, or any other kind of a meat dish. Making homemade Cole Slaw is easy to prepare. Go for the fresh head of cabbage when fixing Cole Slaw, ditch the stuff already shredded in the bag at the grocery store. Diced apples, nuts, and/or raisins are delicious mixed into the bowl of the slaw. Slaw also partners well with turkey and dressing.

                                                                             

Utensils: 

One Kitchen Strainer

One Spoon

One Large Mixing Bowl

One medium size Mixing Bowl

Sharp Knife

Measuring Cups

Measuring Spoons

Aluminum Foil

Cheese Grater

Ingredients: 

One head Cabbage, washed and cut into thin strips or grated

Two to Three Carrots, cleaned and shredded

Half of a half of a very small Onion, minced

One Apple, peeled, small diced Granny Smith Apples are a favorite of mine for the slaw (optional)

One third cup raisins (optional)

One third cup nuts (optional)

Three fourths cup to One cup Mayonnaise

Four to Five tablespoons Vinegar

Salt and Black Pepper to taste

Two to Three tablespoons Sugar

Two tablespoons Milk or Buttermilk

Directions:

In a mixing bowl, combine the Mayonnaise, sugar, salt, black pepper, vinegar and the milk, or buttermilk. Stir and set aside.

In the large mixing bowl, combine the shredded Cabbage, shredded carrots, minced onion, diced apple, and the raisins. Pour about half of the mayonnaise mixture onto the Cabbage mixture, stirring.  The slaw mixture will get jucier after it sits around in the refrigerator for a few hours, so use your judgement on how much of the mayonnaise mixture is right for you.  Add optional ingredients, like apple, nuts or raisins.  Cover and place in the refrigerator for at least two hours before serving.

If desired, chop about two tablespoons green olives cut in half to decorate the top of the Cole Slaw with.