Mom's Cole Slaw

The key to good cole slaw is to not add too much mayonnaise. Add only enough to ligthly coat the cabbage and carrots. Carrots are defnitely a must for me in cole slaw. They add a touch of sweetness to offset the cabbage, as does the celery seed, which give a nice punch of flavor.

Brian added some raddichio we had on hand to cole slaw once and it turned out to be a great idea.

Cabbage, very finely sliced
Carrots, grated
Mayonnaise
Tbsp. of milk
Cider vinegar
Pinch sugar
Celery seed

Slice the cabbage very fine (you could also use a grater) and place in a mixing bowl. Add the grated carrot. Mix in enough mayonnaise to very lightly coat the vegetables, adding a liitle milk to thin out the mayonnaise if need be. Add just enough vinegar to give it a little zing and a little (1 tsp. or so) sugar to counter the bitterness of the cabbage. Sprinkle with a little celery seed and mix well. Let the slaw cool in the refrigerator to blend the flavors.

Note: Some people like to add caraway seed in place of the celery seed. A tiny bit of finely sliced celery and minced onions can also be added.