I based this recipe on my mom's old-fashioned PA dutch Creamed Cabbage, a perennial favorite. It is very light and refreshing!
1 small or 1/2 large head Cabbage, very thinly sliced or shredded*
2 T. mayonaise
1-2 T. cider vinegar
1 T. sugar (or 2 T. if you like it sweeter, and less tart)
Optional: grated carrot, radish, or other colorful veggie to mix with cabbage
Place thinly sliced cabbage in a medium sized bowl.
*I like to slice it very thinly, for a more crunchy texture. If you prefer a softer texture, than I'd suggest grating your cabbage, unless you are using Napa cabbage, which should be sliced or it will be too watery.
Add any optional grated colorful veggies, like a carrot or a beet, or a few red radishes. Mix rest of ingredients in a small bowl until combined. Pour over cabbage and stir well.
Can be made ahead and stored in fridge. Cabbage will soften with dressing on.
Serves 4-6
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