Coleslaw

1. 1

   Cut the cabbage in quarters through the stem end.

2. 2

   Cut out the core, and slice each quarter across the grain into 1/4-inch slices.

3. 3

   Then cut crosswise across the slices in 3 or 4 places to give you strips about 1/4 inch wide by 2 inches long.

4. 4

   Youll need about 11 cups.

5. 5

   Toss the cabbage in a large bowl together with the shredded carrot.

6. 6

   Whip up the dressing.

7. 7

   Throw all of the dressing ingredients together in a bowl and mix real well.

8. 8

   If the cabbage is young, fold the dressing into it just before serving; if its older, you can add it and hold the salad for several hours in the fridge.

* Per serving · 4 servings · Values may vary.

No additional tips available.