Marys Deli Slaw Recipes

Steps:

• Toss together the cabbage and carrots in a large bowl.
• Whisk together the mayonnaise, sour cream, vinegar, mustard, honey and celery salt in a medium bowl. Pour the dressing over the shredded vegetables and toss to coat. Season with salt and pepper. Cover and refrigerate for 30 minutes. Season with more salt and pepper before serving.

Steps:

• Chopped, shred, julienne, grate or dice....your cabbage, carrots, onion, green bell pepper and place in a bowl that has a tight fitting lid.
• In a heavy bottom saucepan heat vinegar and sugar over medium until sugar totally dissolves.
• Add in salt, mustard and celery seeds. Remove from heat and let cool completely.
• Then pour over slaw mixture, mix thoroughly and store in container, (glass covered bowl will do).
• Place in refrigerator to chill, stir when ready to serve.
• This will last a long time in the refrigerator, and is a good alternative slaw to take on a summer picnic because it does not have any mayonnaise in it.
• It's great just as a side dish or can be put on any kind of barbecued sandwiches, such as pork or beef.
• It taste much better the next day, or make it early that morning and enjoy for supper.
• This recipe has been in our family for years. I hope you enjoy it as much as we always have. Mary

Steps:

• Put the cabbage, carrots, spring onions and sultanas in a large bowl and stir to combine.
• Mix the mayonnaise with the mustard in another small bowl and drizzle over the veg. Fold everything together to coat in the creamy sauce, then season to taste.

Steps:

• Toss cabbage, onion, carrot (if using) and salt in a colander set over a bowl; let stand until wilted, about an hour.
• Rinse cabbage mixture with cold water and dry thoroughly.
• Whisk together mayonnaise, sour cream, vinegar, sugar, pepper, pickles, mustard and caraway seeds.
• Stir in cabbage and refrigerate until serving, at least 2 hours.
• Can be stored for 2 days.