Southern Eats


This recipe is very inexact as much depends on how much cabbage you use.

1 head of cabbage, shredded or chopped (I prefer shredded)
1 onion, chopped
1 carrot, grated
1 bell pepper, finely chopped (optional, mostly just for color interest)

Dressing (based on 3 quarts of shredded cabbage, adjust as needed)
1 cup mayonnaise (you can use low fat or regular, don't use fat free)
2 tablespoons regular mustard
2 tablespoons spicy mustard
1/4 cup vinegar (white or cider)
1 teaspoon salt
1/4 cup sugar
1/4 cup sweet salad pickles/relish

There are many ways to shred or chop your cabbage. I use a slicing blade on my food processor to get it to come out in nice long shreds. My mother puts it in the blender with water to chop it fine. Cut it to your own taste, there is no right or wrong way.

Put the shredded cabbage and other veggies into a large mixing bowl (you need lots of stirring room). In a separate bowl, mix all the dressing ingredients with a whisk until smooth. Pour over the veggies and mix well. The volume will shrink as the dressing starts to soak in. Tastes best if it can sit 12-24 hours to marinate. This stores well and will keep for at least 2 weeks after it is made.

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