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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Grandma Helena Coleslaw Recipe

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This recipe for Grandma Helena Coleslaw is from The Bieniewski family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 small head cabbage
1/2 t salt
1/2 t pepper
1/4 t garlic powder
1 Large Carrot
Green Onion Diced
2 t Dried Parsley or if you have fresh chopped parsley about 2 Tablespoons.
50/50 mayonnaise/sour cream about 1/2 cup each then add more if needed.
Directions:
Directions:
1) Start with a head of cabbage. The size should fit how much you want to make so usually a small head cabbage (or half a large cabbage). Slice very thinly, a mandolin will do the trick but afterwards, use a large knife to make sure there are no large pieces.

2) Season the cut cabbage with salt. Cover and place in refrigerator overnight.

3) Next day, drain any water from cabbage.

4) shred 1 large carrot (or more depending on volume of cabbage), thinly slice green onion. Mix into cabbage.

5) combine mayonnaise and sour cream 50/50. Add the pepper, garlic powder and either fresh chopped parsley or dried parsley.
Mix into cabbage/carrot mixture. Start with 1 cup mixed then add more 50/50 mayonnaise-sour cream mixture if needed.

6) Taste to check for seasoning. Add salt, pepper as needed.

 

 

 

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