Salt Lick Cole Slaw Recipe 375

Steps:

• Mix all ingredients and pour over cabbage. Add carrots if desired. Let sit for a few hours before serving.

Steps:

• In a large bowl, combine cabbage and carrots. In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar, salt and pepper. Toss dressing into cabbage mixture and let chill. Serve in a family style bowl.

Steps:

• Combine vegetables and onion in a medium bowl; season generously with salt. Let sit until they start to release their water, 8-10 minutes, then begin to massage, gently at first so they don't break, then harder as they begin to expel their liquid, until softened to about the texture of coleslaw. Pour off all excess liquid and add vinegar and oil; toss to coat. Taste and season with more salt if needed.
• Do Ahead: Slaw can be made 3 days ahead. Cover and chill.

Steps:

• Shred cabbage with a sharp knife. Grate carrots; combine with cabbage in a large bowl.
• In a small bowl, whisk together mayonnaise, sour cream, vinegar, sugar, celery seed, salt, and pepper. Add dressing to cabbage mixture, and toss to combine. Serve immediately, or store in the refrigerator for up to 2 days.