Our kids talk about their mother's legendary slaw whenever they're faced with a pale imitation of it when they go out to eat.
I think both the girls have watched closely and tried to figure out how to make it, but of course there are absolutely no measurements.
Glenda tries to start with good cabbage which she claims makes a big difference. Then if she's making it just for the two us to have for a couple of meals, she'll use about half a cabbage head. It gets runs through an Oster shredder.
She then adds salt, pepper, Apple Cider vinegar, sugar and mayonnaise. She stirs it up, and it is always perfect. It makes run of the mill restaurant slaw look pretty weak.
What she made today was great with our grilled bratwurst and corn on the cob tonight.
