Diane's Mayonnaise Cole Slaw

My father-in-law grew up in North Carolina, and I always thought this recipe my mother-in-law makes was from his family. But instead, my father-in-law's mother used to make a vinegar-based cole slaw. From my two years in Chapel Hill, I should have remembered that North Carolinians prefer the vinegar style.

Instead, my mother-in-law adapted this delicious, mayonnaise-based slaw from a KFC copycat recipe years ago. It's a regular part of her table, and now mine.

Print

Diane's Mayonnaise Cole Slaw

 2/3-3/4 head of cabbage, core removed
Half of a yellow onion
1 large carrot
1 c mayonnaise
equal parts cider vinegar and sugar, staring with 1/4 c
1 teas salt
1 teas celery seeds
heaping 1 T mustard

Shred cabbage using knife, a slicer, or a food processor. Peel and shred the carrot. Dice the onion. Mix vegetables together in large bowl.

Whisk mayonnaise, vinegar, sugar, salt, celery seeds, and mustard together. Taste and adjust for vinegar/sugar balance. If you prefer a thicker dressing, you can add 2 T mayonnaise.

Mix dressing into cabbage mixture a little at a time, to desired consistency: soupy or otherwise.