This Classic Cole Slaw reminds me of the slaw you get on the side with Fish and Chips or ribs. Not fancy but oh so good!Take Me to the Recipe!
It makes a lot of salad. It is still pretty good the next day – it just gets a bit more watery, so use a slotted spoon or drain off any excess liquid on leftover days.
Use your food processor or a mandolin to shred the cabbage and carrots. Dice the onion fairly finely.
Be careful if using a food processor not to over process the cabbage.
If you want to make this really easy buy enough pre-shredded cole slaw packages to make up about 9 cups of cabbage. You can choose to add more carrot to the mix if you like.