My wife Nancy makes the best Cole Saw in North America – maybe South America, too, assuming they make Cole Slaw. I had a request recently to print her recipe and she agreed. As with all good cooks, Nancy uses the taste test when making her Cole Slaw, adding stuff as needed and she recommends that others do the same. Some may like slaw a little sweeter, for example. Taste and see.
Start with a small head of cabbage, the greener the better. Nancy grates the cabbage then adds 1 ½ C mayonnaise, 1 t yellow mustard, 1 t apple cider vinegar, 1 ½ t sugar, several dashes of celery seed and a pinch of salt. Mix well, taste, add what’s needed, then cool in the refrigerator for at least an hour.
Nancy’s Cole Slaw
1 small head of cabbage
1 ½ cups mayonnaise
1 tsp. yellow mustard
1 tsp. apple cider vinegar
1 ½ tablespoons sugar
Celery seed
Pinch of salt
