Recipe: Grandma's Coleslaw

This is a sweet and tangy coleslaw. Some people don't like the sweet coleslaw thing, so this recipe isn't for you. Or you can adjust it to taste.

One small head of cabbage
2 tbsp vinegar
1/4 c sugar
1/2 c Mayonaise
salt and pepper to taste

Cut cabbage in half and remove the core in triangles. Cut notched halves into half. Sliver cabbage as thin as you can get it. Toss it in a bowl with the vinegar and stir. The vinegar will break down the cabbage, so let that sit for about 5 minutes. Add a bit of salt and pepper and the sugar. Stir again. Let sit another 5 minutes. Add mayo. You may need more or less mayo to make it creamy. Taste it. Too sour? Add more sugar. Too sweet, add more vinegar ( a little dab will do you) Let it sit in the refrigerator for another 5 minutes. Stir and taste again.

As with any of my recipes, feel free to adjust a little here and a little there until it becomes your own uberyummylicious version that makes your tribe happy to see it on a plate.

Coleslaw is wonderful on hot dogs or hamburgers or as a side with BBQ. It's a decent cheap veggie that you can utilize on many a dinner plate. I send this to potlucks and the bowl comes back clean.