Easy Cole Slaw

1. 1

   Cut cabbage, remove core with a sharp knife, slice each section into match size strips (about 2 to 4-inches).

2. 2

   Put into large bowl and knead about 5 minutes, until wilted.

3. 3

   Cut onion (a bit larger than a golf ball) finely.

4. 4

   Add to cabbage.

5. 5

   Mix with wooden spoon.

6. 6

   Add mayonnaise by heaping spoonfuls (approximately 4 ounces, or to your taste).

7. 7

   Add white vinegar, sugar and oil. Toss with wooden spoon until well combined.

8. 8

   Add salt to taste. Keep at room temperature for at least an hour.

9. 9

   Refrigerate coleslaw overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.