My wife, Carolyn, is half Polish, so she really knows her way around a cabbage. We don’t completely agree on the fine points, but it’s still the best coleslaw I’ve ever eaten.
By Yankee Magazine
Apr 21 2002
My wife, Carolyn, is half Polish, so she really knows her way around a cabbage. We don’t completely agree on the fine points, but it’s still the best coleslaw I’ve ever eaten.
1 small cabbage
1 large carrot
(about 1/2 cup chopped apple, raisins, or pineapple, in any combination, optional)
1 cup mayonnaise
2 tablespoons vinegar
1 teaspoon sugar
1 tablespoon dry mustard
1. Shred cabbage and carrot to desired thickness. (Carolyn likes hers coarse, I prefer mine finely chopped.) If using apple or pineapple, chop fine. Leave raisins whole.
2. Mix mayonnaise, vinegar, sugar, and mustard, and pour 3/4 of this dressing over the vegetables (and fruits). Mix well.
3. Taste and add additional dressing if needed. Sprinkle with paprika, if you’re so inclined.