Coleslaw
August 4th, 2007 by
Chef Mom
This “recipe” was taught to me by my mother. You absolutely must use the large side of a box grater to grate the coleslaw. Shredding it with a knife or using a food processor does not result in the proper cabbage texture. Don’t even think about using bagged coleslaw mix!
It is a mild coleslaw that goes well with all types of fish cakes and fish sticks. Steve and the kids use it in place of tartar sauce.
Coleslaw
Linda Sisson
1 small head Cabbage
1 - 1 1/2 cups Miracle Whip
1 tsp White Vinegar
Salt
Pepper
Shred cabbage into large mixing bowl. Add vinegar. Begin by adding 1 cup of Miracle Whip and combining thoroughly. Add additional Miracle Whip as needed until slaw reaches a creamy consistency. Add salt and pepper to taste.