This traditional coleslaw is very close to the same one my father makes for Thanksgiving dinner every year. My grandmother Emma taught him to make it with a few simple ingredients — cabbage, onions, mayonnaise, sugar, salt and pepper. He shreds the cabbage very fine with a hand grater. It tastes amazing with turkey and dressing and is a must-have on our holiday menu every year.
It’s so good with grilled burgers and deli sandwiches, which is why I prepare it often in the summer, but without hand grating. I rarely have extra time for that, so a bag of angel hair slaw from the grocery store comes in handy. Sometimes I pulse it in the food processor a few times for even finer texture. Crunchy coleslaw is remarkable as a sandwich topping, too.
Old-Fashioned Coleslaw
1 bag of Dole Angel Hair Coleslaw, or finely shredded cabbage (about 10 oz)
1/4 cup white or yellow onion, minced fine
1 cup of Hellman’s Mayonnaise
2 Tbsp sugar, or more to taste
1/8 tsp salt
1/8 tsp pepper
In large bowl mix coleslaw and onion. In small bowl stir together mayonnaise, sugar, salt and pepper, then combine with slaw and mix well. Refrigerate at least 1 hour before serving, or longer for the sugar to meld with the cabbage.
Modern Hen home 