Cole slaw tastes better after a day in the refrigerator. This recipe is easy to throw together and serve along side Crab Cakes, Crab Rolls, or similar.
Servings: 8
Fresh
1 head cabbage
1/4 small white onion
1 lemon
2 Tbsp. milk
Pantry
3/4 cup mayonnaise
1/4 cup granulated sugar
2 Tbsp. white vinegar
2 tsp. Dijon mustard
1/2 tsp. salt
1 tsp. ground black pepper
Combine dressing
Mince onion and place in a large mixing bowl. Juice lemon and add to the onion. Add milk, mayonnaise, sugar, vinegar, mustard, salt, pepper, and stir with a whisk to combine.
Shred cabbage
Shred cabbage and add to the mixing bowl, stirring to evenly coat the cabbage.
Refrigerate
Refrigerate for at least four hours or preferably overnight.
Serve
Serve cold as a side dish.
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