Traditional Cole Slaw

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   1. Grate the cabbage finely into a large mixing bowl. The second finest side of a four-sized grater is perfect. [Grated cabbage does give the slaw the best texture and doesn't make it as watery as food processors can. This is roughly half a cabbage, give or take.].

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   2. Lightly salt and pepper cabbage. Add the sugar. [The sugar brings out flavor; it does not sweeten the slaw.].

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   3. Add mayo, vinegar, and half & half, mixing well to emulsify.

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   4. Once well incorporated, taste and adjust. For sweeter slaw, add more sugar. Tangier slaw, more vinegar. Careful with liquid ingredients so the slaw isn't slushy.

* Per serving · 4 servings · Values may vary.

No additional tips available.