GRANDMA'S COLESLAW
This is not sweet slaw; it's tangy and tart and delicious. A great side for barbecue and grilled meats. This recipe can be easily cut in half for a smaller group, but properly refrigerated, this coleslaw holds over very well.
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- Combine the cabbage/carrot mixture with the grated onion in a very large bowl or heavy-duty plastic
- bag. Whisk together the remaining ingredients to make a smooth dressing.
- Refrigerate for at least two hours or overnight.
- About 1 hour before serving, remove the cabbage mixture from the refrigerator and give it a good tossing with a fork.
- Pour the dressing over the cabbage mixture and toss well to coat.
- Cover and refrigerate until ready to serve.
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