Shelby’s Tasty Coleslaw
1 head of green cabbage (Can use ¾ green and ¼ purple)
2 large carrots
1 cup mayonnaise (Duke’s)
½ cup sugar
2 tsp red wine vinegar
1 tsp yellow mustard
1 tsp ground celery seed
Serves a crowd. Just right for potluck or a small barbecue.
- Cut carrots cabbage into chunks and pulse in food processor to desired consistency. I like mine pretty fine.
- Mix remaining ingredients and pour over cabbage/carrot mixture and mix well.
- Refrigerate until ready to serve.
Decrease sugar to a ¼ cup and add 2 apples cut up fine for some extra crunch.
Add raisins and walnuts, or blue cheese crumbles.
Lisa P. Buckner
I am an active senior. I have Swedish and English heritage, originally from Connecticut but now a true Floridian. I have 6 children, a combination of yours, mine and ours. Grandchildren and Great-grandchildren galore. Still in the construction industry for over 30 years. Not slowing down but changing direction.