- Prep Time: 30 mins
- Time in the refrigerator: 1 hour to overnight
- Servings: 6-8
About This Recipe
"There
are about as many coleslaw recipes as there are people. I myself like a variety
of coleslaws. I especially like the sweetness of this basic recipe. Even Paula
Dean uses it on the Food Network and she adds green peppers.
I
make one batch of this slaw dressing for the slaw and a second batch to serve
on the table for anybody who needs to drizzle more on top of their serving.
Ingredients
- 4 green Onion (sometimes I use
6 )
- 2 large Carrot, grated
- 1/2 head Cabbage
- 1/2 cup Mayonnaise
- 1/2 teaspoon Seasoning Salt (
I use Johnny’s)
- 1/4 teaspoon Celery Seed
- 2 tablespoons Powdered Sugar
- 1/4 teaspoon Lemon-Pepper
seasoning
- 2 tablespoon Vinegar ( I use Red or Malt Vinegar)
- Cut vegetables.
- Shred half head of cabbage.
- Mix cabbage with processed vegetables.
- In a small bowl, mix mayonnaise, seasoning salt, sugar, lemon-pepper and vinegar together.
- Mix dressing into vegetables and toss well.
- Chill for at least 1 hour. Put processed vegetables into serving bowl.
- Cut 1/2 of the cabbage into chunks and process in food processor being careful not to cut too small.
- Shred the remaining half head of cabbage.
- Mix cabbage with processed vegetables.
- In a small bowl, mix mayonnaise, seasoning salt, pepper, sugar, lemon-pepper and vinegar together.
- Mix dressing into vegetables and toss well.
- Chill for at least 1 hour, overnight is even better.
- Toss again before serving.
Make a second batch of dressing for serving at the table.
