Shiloh Coleslaw Recipe
Coarse shredded cabbage with our house slaw dressing
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Ingredients
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Vegetables
Dressing
Method
Preparation of Vegetables
- 1
Shred the Cabbage
Remove the outer leaves from the green and red cabbage. Cut the cabbages in half, remove the core, and then slice them into thin strips. You should have about 4 cups of coarse shredded green cabbage and 1 cup of shredded red cabbage.
- 2
Making the Dressing
- 3
Combine the Dressing Ingredients
In a large mixing bowl, add 1 cup of mayonnaise, 2 tablespoons of apple cider vinegar, 1 tablespoon of sugar, 1 teaspoon of celery seed, 0.5 teaspoon of salt, and 0.5 teaspoon of black pepper. Whisk together until smooth and well combined.
Combine and Serve
- 4
Mix Vegetables and Dressing
Add the shredded green cabbage, shredded red cabbage, and shredded carrots into the bowl with the dressing. Toss everything together until the vegetables are evenly coated with the dressing.
- 5
Chill and Serve
Cover the coleslaw and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled as a side dish.