Barberton Cole Slaw Food

COLE SLAW

Steps:

• In a large bowl, combine cabbage and carrots. In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar, salt and pepper. Toss dressing into cabbage mixture and let chill. Serve in a family style bowl.

ORIGINAL WHITEHOUSE COLESLAW (OIL AND VINEGAR STYLE)

Steps:

• Placing cabbage into large bowl sprinkle a dash of salt and combine. Set aside. ( This softens cabbage just a bit)
• In a shaker container or small bowl combine the remaining ingredients. Whisk or shake to combine well.
• Pour over cabbage and toss well to coat cabbage.
• Refrigerate until well chilled.
• Makes 16 1/2 c. servinings

COLESLAW

Steps:

• In a very large bowl, combine mayonnaise, vinegar, sugar and celery seeds. Season with salt and pepper, and mix until smooth.
• Shred the cabbage: Using a sharp knife, quarter and core the green cabbage. Arrange quarters cut side down, so they sit flat and stable. Thinly slice them lengthwise for longer shreds (or crosswise for shorter shreds). Repeat with the purple cabbage. You should get about 16 total cups of shredded green and purple cabbage.
• Add all the shredded cabbage and the shredded carrots to the bowl, season with salt and pepper, and toss until well combined. (Hands work best here.)
• Transfer coleslaw to a serving bowl and serve immediately, or cover and refrigerate 3 hours ahead of time and up to overnight for the best texture, and serve chilled.