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1 cabbage, shredded (or use however much you need)
Dressing:
Cut up the vegetables into a large bowl.
Mix the dressing ingredients in a jar or a cup. Add the dressing at the last minute so the vegetables stay crunchy.
Poster's Notes:
I like it when the vegetables are crunchy. After sitting in the dressing for a while it all gets soggy. That's why I prepare this in small quantities.
Posted by Miriam Grossman
Nutritional Info Per Serving: N/A
1 carrot, grated
1 green pepper, sliced thin (or use a mix of different coloured peppers; green, red, yellow, orange, to make up the quantity of one pepper)
3 celery stalks, sliced thin
1 cucumber, peeled and grated on a large holed grater
Parsley, chopped, to taste
2 tbsp. mayonnaise
1 tsp. lemon juice
2 tbsp. sugar (approximately)
Salt to taste
The first time my sister-in-law watched me make cole slaw, she was amazed and asked what I was doing. I told her I was making cole slaw. She said my mother never made cole slaw like that. I replied, I know. My MIL's idea of cole slaw is to cut up the cabbage into a large bowl and to put a bottle of French dressing on the table. I add a lot of veggies and make it rather colorful. The dressing is the one that my mother uses. She's a more expressive cook.