Cole Slaw

This method of preparing cole slaw produces a crispy, slightly vinegary salad. As with all cole slaws, it goes beautifully with corned beef, potato salad, and a good loaf of rye bread. For a change, pair it with Potato, Corn, and Cherry Tomato Salad with Basil Dressing.


Put shredded vegetables into a large bowl. Mix spices, sugar, vinegar, and water. Stir well to dissolve the salt and sugar, and pour this over the vegetables. Cover with plastic wrap and let sit for 1 or 2 hours. Drain well; be sure that all of the liquid is gone or the salad will be watery. Toss with mayonnaise, and chill before serving. Cole slaw keeps, in the refrigerator, for 1-3 days. Be sure that any leftovers are immediately refrigerated.
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