From the Kitchen of: Lacey Vilhauer
HPJ Field Editor and Farm Wife from Loyal, Oklahoma
Servings: 6-7
Total Time: 1 hour and 20 minutes
Ingredients:
Salad:
3 cups green cabbage, finely shredded
2 cups purple cabbage, finely shredded
1 cup carrot, finely shredded
(You can also purchase a bag of pre-chopped coleslaw vegetables from the produce aisle.)
Dressing:
1/2 cup of mayonnaise
1 Tbsp white vinegar
1/2 Tbsp apple cider vinegar
1 tsp granulated sugar
1/2 tsp celery seeds
Salt and pepper to taste
Instructions:
Combine all dressing ingredients in a bowl and toss with cabbage and carrots. Refrigerate at least 1 hour before serving to allow flavors to blend.
