Basic Coleslaw From Scratch

Spring is here (for some of us) and that means barbeques and picnics. Instead of buying pre-made coleslaw, why not try making it from scratch this year?

Ingredients

• 1 head of cabbage
• 4 carrots (about a cup when shredded)
• 2 tablespoons of vinegar
• 1 tablespoon of sugar
• 4 tablespoon of mayonnaise
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper

Instructions

1. Cut your head of cabbage in half and remove the core.
2. Slice your cabbage into thin strips.
3. Cut off the head of your carrots and remove the top layer of skin using a vegetable peeler.
4. Using a grater, grate your carrots.
5. Add the cut cabbage and shredded carrots into a large mixing bowl.
6. Add 2 tablespoons of vinegar, 1 tablespoon of sugar, 1 teaspoon of salt, and 1/2 teaspoon of black pepper, and mix well. *
7. Add in 4 tablespoons of mayo and mix well. **
8. Refrigerate until ready to serve. ***

* This part works best (and quickest) if you mix with clean hands rather than a spoon.

** It sometimes takes a bit of time before the mayo spreads evenly, so don't add more mayo unless you're 100% sure it's mixed in completely and you're sure you need more. If you add more mayo than you need, you'll get soupy coleslaw.

*** Coleslaw taste best served cold. Also, the longer you allow the coleslaw to sit in the fridge before serving, the better the flavors will blend. If possible, give it about an hour in the fridge (at least) before serving and place leftovers back in the fridge as soon as possible.