How to make it

  • Combine mayonnaise, sugar, vinegar and mustard in bowl and mix thoroughly until sugar is completely dissolved.
  • Using a large and very sharp chef's knife, slice cabbage into shreds fine shreds.
  • Thinly slice or shred carrot and combine with cabbage in bowl.
  • Sprinkle lightly with celery salt and toss.
  • While stirring, pour just enough dressing over the prepared vegetables to moisten them nicely.
  • (After it sits a while, there will suddenly be more liquid in the bowl than you thought there was- it will come off the veggies. So don't overdo the dressing. You can always add more later if need be.) Cover and chill.
  • Refrigerate unused portion of dressing for later use.

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    " It was not good "
    pilotwife ate it and said...
    Far too much mustard--color is so wrong. Do not like recipe as written. 1 tsp mustard, less salt (1/4 tsp is enough to season along w/pepper). Taste and adjust as you mix, please. I used several drops of lemon juice to combat the harsh wine vinegar (use reg white) for brightness vs sharpness. Never dress slaw until ready to serve, unless you like your cabbage flaccid. That's why you get watery veggies!
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