Categories: Side Dish
Ingredients
- 5 cups shredded green cabbage
- 5 cups shredded purple (red) cabbage
- 1 cup shredded carrots
- 1/2 cup chopped green onion (you can use up to 2 inches of the stem)
- 1/2 cup white (granulated) sugar
- 1 cup mayonnaise (I use Hellmann's—it's called Best Foods west of the Rockies—you can use any brand you like, but don't use salad dressing!)
- 2 Tablespoons red wine or cider vinegar (I used raspberry vinegar and it was great!)
- 1/4 cup salted shelled sunflower seeds
Directions
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Measure out the cabbages and the carrots and toss them together in a large bowl.
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Clean and chop the green onions. (To clean them, just slice of the base of the white end, peel back the first layer of the skin and pull it back as far as you can. You can use up to 2 inches of the green stem. After that, it gets tough and difficult to chop.)
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Add the green onions to your bowl.
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Take out a smaller bowl or a 2-quart measuring cup to hold your coleslaw dressing.
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In the small bowl combine the sugar, mayonnaise, and vinegar. Mix it with a rubber spatula or whisk it until it’s smooth. If you like freshly ground black pepper, you can grind some now and stir it in.
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Pour the dressing you just made over the cabbage mixture in the bowl. Toss the coleslaw, or stir it with a spoon or spatula until it’s coated with the dressing.
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Refrigerate until ready to serve. Then give a final stir, turn out in a pretty salad bowl, and sprinkle the sated shelled sunflower seeds on top.