Shelly's Recipe

TRI-COLORED COLE SLAW

Category: Slaws

1 1/2 heads of green cabbage, coarsely chopped (about 12 cups)
1/2 head red cabbage, coarsely chopped (about 4 cups)
2 large carrots, grated
2 cups mayonnaise
1/2 cup cider vinegar and sugar
1 tbsp celery seed
2 tsp salt
1 tsp garlic powder and white pepper
1/2 tsp cayenne pepper (optional)

In mixing bowl, place the chopped green cabbage, chopped red cabbage and grated carrots. Set aside.

In another mixing bowl, measure out the mayonnaise. Add the sugar, celery seed, salt, garlic powder, white pepper and optional cayenne pepper. Carefully beat the mayo until seasonings are incorporated.

Slowly drizzle in the vinegar while still mixing the mayonnaise until all the dressing is blended. Add the dressing to the cabbage mixture, folding until thoroughly moistened.

(NOTE: The slaw, at this time, may look dry- but the sugar and salt will react with the cabbage, thinning the dressing and further moistening the slaw.)

Chill thoroughly, but serve within a couple of days, before the cabbage begins to bleed into the salad and turn it pink.