Carolyn Beem’s Coleslaw
By Yankee Magazine|Apr 21 2002|
My wife, Carolyn, is half Polish, so she really knows her way around a cabbage. We don’t completely agree on the fine points, but it’s still the best coleslaw I’ve ever eaten.
Yield
About 8 servings
Ingredients
1 small cabbage
1 large carrot
(about 1/2 cup chopped apple, raisins, or pineapple, in any combination, optional)
1 cup mayonnaise
2 tablespoons vinegar
1 teaspoon sugar
1 tablespoon dry mustard
Instructions
1. Shred cabbage and carrot to desired thickness. (Carolyn likes hers coarse, I prefer mine finely chopped.) If using apple or pineapple, chop fine. Leave raisins whole.
2. Mix mayonnaise, vinegar, sugar, and mustard, and pour 3/4 of this dressing over the vegetables (and fruits). Mix well.
3. Taste and add additional dressing if needed. Sprinkle with paprika, if you’re so inclined.
