Instructions

1. Using the old style of hand grater, grate the cabbage into a large bowl. This can be messy, so use a bowl large enough for the entire grater to fit inside. (do not use a kitchen grinder or other appliances – it is better if the cabbage is hand grated). The core of the cabbage does not taste good, so turn the cabbage head and get the good tasting part of the cabbage and discard the core. One half of a head of cabbage makes plenty of slaw for 3-4 people.
2. If using celery and/or carrots, dice fine and add to slaw mixture.
3. Chop a handful or so of Vlasic dill pickle crunchy slices and add to mixture.
4. Lightly sprinkle with apple cider vinegar, don’t over do it; we are not wanting to “liquify” the slaw
5. Sprinkle a tablespoon of sugar over the slaw mixture.
6. Add salt, pepper, onion powder, and celery flakes. (I don’t measure, I hand sprinkle from the spice jar.)
7. Shake the mustard well so you don’t get a big blog of water in your slaw. Squirt in about a teaspoon or so of yellow mustard.
8. Add two globs of quality mayonnaise (don’t use crappy mayonnaise). I use Hellman’s.
9. Mix with a rubber spatula. You may need to add more mayonnaise. Because of the way I cook, I cannot really tell you exactly how much. You just have to get a feel for it. You do not want watery slaw, but you want plenty of mayonnaise. That is the secret.
10. Keep tasting it and adjusting spices and mayo until you get it right.
11. Before I serve or store my slaw in the refrigerator, I place it in a colander and let the excess “liquid” drain off. I do NOT mash it and try to remove the liquid, I let any excess drain off naturally. Then I place in a plastic container and refrigerator until ready to serve.
12. My mother always sprinkled the top with paprika because she said it made it look pretty. So I do that, too. My favorite paprika of all time is Hungarian paprika, I use it all the time in stews, soups, beans, boiled shrimp, and many other things.

Important things to remember: do NOT use the cabbage core, hand grate the cabbage, and use plenty of good quality mayonnaise.

Do not forget to try this with my amazing stadium style hot dogs. I have that article published elsewhere, but will add it here shortly and will add a link back on this page.

Enjoy!
The Rancher’s Daughter
www.theranchersdaughter.com