Author Notes: This is my “go to” slaw recipe, the one I always make when time is short. Simple and straightforward, it’s a great accompaniment to all those summer barbecues. Grating the onion seasons the dressing without having to bite into chunks of raw onion. —inpatskitchen
Makes: 4 to 6 servings
cups shredded cabbage
cup homemade or good quality commercial mayo
tablespoons rice vinegar
tablespoons granulated sugar
cup chopped parsley
Salt and pepper to taste
- Place the shredded cabbage in a mixing bowl. using the large holes of a box grater, grate the onion and carrot into the bowl of cabbage and stir to combine.
- In a small bowl, whisk the mayo, vinegar and sugar until smooth and add it to the cabbage mixture.
- Stir in the parsley, salt and pepper to taste and refrigerate before serving.