Grandma Johnston’s Cole Slaw Recipe
About 6 cups
- 6 Tbsp. mayonnaise
- 1/2 cup white sugar
- 1/4 cup white vinegar
- 1 medium cabbage, finely shredded
- 1 tsp. Celery Seeds (optional)
- 1 tsp. Dutch Blue Poppy Seeds (optional)
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Place the mayo, sugar and vinegar in a pint jar; seal and shake vigorously until combined. Working in a large bowl, pour dressing over shredded cabbage and toss to combine. Add seeds (if using) and toss again. Refrigerate for 30 min. to let the flavors develop. Serve cold or at room temperature.
Makes the perfect side or topping for summer grilling and BBQ fare.
Mike Johnston, Savory Spice founder