Catch the Eagle wave this summer! Click on the photo and travel back to the 60’s.
Mary Ellen’s Colorful Cole Slaw
I use red cabbage instead of the traditional green. The red cabbage has a spicier flavor and the visual impact with the orange color of the carrots is gorgeous! As a side dish, this easily serves 8-10 people.
½ large head of red cabbage, shredded (approximately 8 cups)
6 medium carrots, grated (approximately 2 ½ cups)
¼ cup red wine vinegar
1 cup Hellman’s real mayonnaise (no substitutes!)
¼ tsp salt
¼ to ½ tsp freshly ground black pepper (to taste)
½ to 1 tsp sugar (this is supposed to be a little tart rather than sweet, but I taste and adjust as necessary)
2 T fresh chopped parsley
Put prepared cabbage and carrots together in a large mixing bowl. Add vinegar and toss to coat. Add mayonnaise and repeat. Sprinkle in salt, pepper and sugar. Add parsley for final toss. Transfer to a nice serving bowl. For an extra WOW factor, garnish with edible flowers such as pansies or nasturtiums!