• 1 small to medium head green cabbage
  • 3/4 cup mayonnaise or salad dressing (substitute lower fat versions if desired)
  • 2 tablespoons cider vinegar
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt


  1. Remove tough outer leaves from head of cabbage. Cut head in half and remove core and any tough inner leaves at the core end.
  2. Shred the cabbage by placing half the head, cut side down, on the cutting board and slicing very thinly with a heavy sharp knife.
  3. Cut the resulting slices crosswise into 1/2 - inch pieces. A French chef's knife works best for this, if you have one.
  4. Place shredded cabbage into a large bowl, sprinkle with sugar and salt, and toss lightly.
  5. Stir in mayonnaise and vinegar until well combined. Let slaw sit at room temperature for 30 minutes, then stir again before serving. (Serves 8 to 10)
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