MOM’S TRADITIONAL COLE SLAW

By Lutie

I always make cole slaw with barbequed ribs, along with a baked potato and maybe corn on the cob. I, like my Mother, am a creature of habit and firmly believe that certain foods go together. I make cole slaw like my Mom, with mayonnaise. To help Peter maintain his cholesterol, I now make ½ head of cabbage into cole slaw with mayo, and the other half vinaigrette. Here are both recipes.

Ingredients

• 1/2 head of cabbage, shredded
• 1 tsp. grated onion, or 1 green onion chopped
• 1 Tbs. sugar
• 1 Large carrot, grated
• Mayonnaise
• 1/4 Tsp. Lemon juice
• Salt and freshly ground pepper

Preparation

Step 1

Mix about a cup of mayonnaise with sugar, lemon juice, salt and pepper. Add shredded cabbage, grated carrot and onion. Should be moist - cabbage will absorb mayo, so if necessary, add more. Refrigerate at least two hours to allow flavors to meld. Sprinkle with a little chopped parsley to garnish.