- 1 1/3 cups [330 mL] mayonnaise
- 3 tablespoons [45 mL] vinegar
- 2 tablespoons plus 2 teaspoons [40 mL] sugar
- 2 tablespoons [30 mL] milk
- Dash of salt
- 8 cups [2 L] chopped cabbage [1 head]
- 1/2 cup [125 mL] shredded carrot
|
- Combine mayonnaise, vinegar, sugar, milk and salt into a large bowl.
- Using an electric mixer, blend mixture until smooth.
- Well toss in chopped cabbage and shredded carrot.
- Cover bowl.
- Refrigerate cole slaw at least overnight, remembering that flavors fully develop after 24 to 48 hours, before serving.
|
