Rachel's Famous Multigenerational Coleslaw
Recipe from Sylvia's Table by Liz Neumark
Ingredients:
1 large green cabbage
1 bunch dill, chopped
1-2 carrots, shredded
Salt
1 tsp sugar
1/2 cup cider vinegar
1/2 cup mayonnaise
Directions:
Cut cabbage into quarters, remove the core. Place each wedge cut side down, on a cutting board, then cut into thin slices with a large sharp knife; cut the strips in half.
Toss cabbage in a large bowl with dill, carrots, salt, and sugar, then pour the vinegar over everything. Add mayonnaise and toss well.
Taste and adjust seasonings. The slaw can be served immediately or kept, covered, in the refrigerator for up to 3 hours in advance.
cover image @clintmccoy via Unsplash