The Perfect Cole Slaw
This is the cole slaw recipe that was used by my Austrian Great Grandmothers and we still make it the same today.
This cole slaw is not too sweet and not tart either.. its a beautiful balance of both sweet and tart which makes this cole slaw such a hit. Its a mainstay at any picnic, gathering or special occasion and rarely are there any leftovers.
- 1 medium
- green cabbage head
- 1 tsp
- 1 tsp
- 3 Tbsp
- granulated sugar
- 1 to 2 oz
- cider vinegar
- large spoons hellmanns mayonnaise
- baby carrots, peeled and grated
Discard the hard core from the middle.
Peel and grate 2 baby carrots into the bowl.
Add salt, pepper and sugar.
**It's easier to do this with your hands.
Taste the dressing.
If it is too tart add more sugar a little bit at a time.
If it needs salt, add it now a little at a time.
The flavors should all balance together so there is no individual flavor overpowering another.
When taste is balanced, cover and refrigerate until chilled through.