This is my "go to" slaw recipe, the one I always make when time is short. Simple and straightforward, it's a great accompaniment to all those summer barbecues. Grating the onion seasons the dressing without having to bite into chunks of raw onion. —inpatskitchen
4 to 6 servings
homemade or good quality commercial mayo
Salt and pepper to taste
In This Recipe
Place the shredded cabbage in a mixing bowl. using the large holes of a box grater, grate the onion and carrot into the bowl of cabbage and stir to combine.
In a small bowl, whisk the mayo, vinegar and sugar until smooth and add it to the cabbage mixture.
Stir in the parsley, salt and pepper to taste and refrigerate before serving.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!