My momma’s coleslaw has always been one of my favorite. Growing up she would make me coleslaw instead of salad because I was a picky eater as a child. Momma’s Coleslaw is juicy and boasts delicious vegetable flavors with the right amount of sweet and tang.
Putting the carrots and the cabbage into the food processor was my job when I was a kid. I always said, mom we need more this is not enough because I loved stuffing it down the hatch of the processor. Well, I don’t use a food processor to make mine because I prefer the chunky slaw, however this recipe is so versatile you can make it any way you would like.
You can use any vegetables you want to make into this slaw or you can buy a pre-made coleslaw bag of vegetables from your local market. I buy the pre-made bags because I like green cabbage and purple cabbage in mine and I can rarely use the entire head of cabbage before it goes bad. We are 2 people, there is only so much coleslaw you can eat at a time. Here is the deal, I bought the pre-made but added broccoli and cauliflower because the added vegetables bring it home!
What you need…
- Pre-Made Coleslaw Vegetable Bag (or buy heads of cabbage, your choice)
- Olive Oil Mayonnaise
- White Vinegar
Put all ingredients in a bowl and mix well together.
The longer this recipe sits, the more juice you will have.
Chill and enjoy!
- 3 c Cabbage
- 1 c Broccoli
- 1 c Cauliflower
- 1/2 c Carrots
- 1 c Olive Oil Mayonnaise
- 1/4 c White Vinegar
- 1/4 c Sugar
- Salt & Pepper
- Chop all vegetables
- Mix all ingredients well together in a large mixing bowl.
- Chill & Enjoy