This easy coleslaw recipe my mother shared with me. Friends and family that don’t particularly like coleslaw, love this recipe. It goes good with fresh caught fish! (See picture below that was featured last month in fish tacos with homemade tortillas)
When preparing this recipe it’s important to remember when you shred cabbage, there is a lot of moisture in it that you wouldn’t find in bagged pre-shredded cabbage, so it is easy to make this recipe too soupy.
- 1/2 a cabbage- shredded
- 1 carrot shredded
- 1/3 c. mayo
- 2 tsp sugar
- 1 1/2 tbs apple cider vinegar
- 1/4 tsp garlic powder
Shred cabbage and carrot into a bowl. Use a separate bowl to mix the rest of the ingredients. I usually dissolve the sugar and vinegar together and then add the mayo and garlic powder. Then pour the mixture into the cabbage. Let chill for 10 minutes and serve.