In my family coleslaw is more than just shredded cabbage. My mom always made coleslaw with cucumbers and tomatoes added to it. Why? Because that’s how her mom made it. So, that’s how I make coleslaw as well.
1 head of cabbage, chopped or shredded
1 cucumber, peeled and sliced
2 tomatoes, chopped
1 cup mayonnaise
2 tablespoons sugar
3 tablespoons vinegar
1 tsp salt
1 tsp pepper
First you will need to prepare your dressing. The vinegar, sugar and spices can be added more or less to your specific taste preferences. I like coleslaw with a sweet taste but also a twang from the vinegar.
Next you will need to shred or chop your cabbage. First you will want to remove the outer leaves from the head of cabbage. I chose to just chop mine with a knife because I didn’t want the hassle of getting out my food processor. Of course you could always cheat and use a bag of preshredded cabbage.
After your cabbage is shredded or chopped, peel and slice your cucumber. I cut the cucumber into fourths and then sliced it.
I prefer to add half, mix it up and then add more if needed. No one wants coleslaw swimming in dressing!
Mix well and refrigerate until you’re ready to eat.
**Weight Watchers Note** If you are looking to make a skinnier version of this coleslaw, try using fat free or light mayonnaise and artificial sweetener such as Splenda instead of sugar.