Classic Cabbage Slaw With Grandmother Shinns Dressing Recipes

Steps:

• Remove and discard tough outer leaves from the green cabbage. Cut the head in half, cutting through the core. Use the tip of the knife to remove the core from both halves, then cut each half into quarters. Slice each quarter thinly into short strips. Repeat with the red cabbage and place both in a large bowl.
• Whisk together the mayonnaise, vinegar, sugar and celery seeds in a small bowl, then season with salt and pepper. Add more sugar as desired. Toss the cabbage with half the dressing, then lay in a shallow dish (a 9-by-13-inch baking dish works well). Cover and refrigerate for 1 to 2 hours.
• Once cabbage has marinated in the dressing, taste and add reserved dressing as desired. Add the carrots and parsley and toss to combine.

Steps:

• Whisk mayonnaise, sugar, lemon juice, vinegar, pepper, and salt together in a bowl until smooth and creamy.

Steps:

• Quarter and core cabbage, reserving outer leaves for presentation. Roughly chop cabbage and rinse in a salad spinner.
• Transfer cabbage to a large bowl. Add carrots and red onion.
• Mix together mayonnaise, balsamic vinegar, sugar, salt, and white pepper. Pour over the slaw mixture and mix until well combined. Cover and refrigerate until chilled, at least 2 hours.
• Arrange reserved cabbage leaves on a platter with chilled slaw on top.

Steps:

• Put cabbage, onion and apple into large salad bowl. Toss lightly. Add horseradish.
• For dressing, combine honey, vinegar, oil and spices in screw top jar. Shake until honey is dissolved.
• Pour dressing over cabbage mixtrue, tossing to blend well.
• Cover and refrigerate at least 1 hour before serving for flavors to blend. Toss gently before serving.

Steps:

• In a food processor or by hand, coarsely chop the cabbage and carrot. In a small bowl, combine the mayonnaise, milk, vinegar, sugar, salt, pepper and celery seed. Stir into the cabbage mixture. Chill until serving.