You will need cabbage, onion, garlic, sugar, salt, black peppers, mayo, and vinegar.
First order of the business would be chopping the cabbage into any shape and size you prefer. I kinda chopped it into somewhat thin strips and some tiny little squares.
When you finish chopping your cabbage, you can rinse it and put it into a big mixing bowl. The original recipe called for two cups of chopped cabbage, I just doubled, tripled, or quadrupled the recipe.
Then second order of business would be chopping your onion. Or, garlic, whichever you fancy… Mine happened to be the onion…
Then came the garlic… Any garlic lovers out there?
Then, in any order you prefer, you are the cook here… Dump everything into the mixing bowl. Mine was mayo first…
Then the onion…
Black pepper… lots of black pepper… Now, I like to use fresh cracked, coarse, black peppers instead of the black pepper powder on this. In addition to taste of fresh pepper, it also beautifies the coleslaw itself. If you use the ground pepper, it just make the coleslaw not pretty… (that’s just my opinion 🙂 ).
And lastly, salt… I used sea salt, but feel free to use whatever salt you have on hand.
Then mix everything well, and refrigerate for a couple hours before serving. Enjoy! Easy right?
Print recipe here.
2 cups shredded cabbage
2 tablespoons minced onion
2 tablespoons white vinegar
2 tablespoons mayonnaise
1 clove garlic, minced
2 teaspoons sugar
1 teaspoon ground black pepper
1/2 teaspoon salt
Mix all ingredients together and refrigerate for at least an hour.