Last week, at my Investment Cooking Class, I served this Cole Slaw with our lunch. Then, one of the ladies that attended the class invited me to join her for lunch this week. She requested that I bring along the Cole Slaw that we tasted at Investment Cooking. So, after making it twice within the last week, I thought maybe my You Can Make That readers would enjoy the recipe too.
It is so simple that it has become my go to salad when I am tired or in a rush. I mix it up before I start preparing the rest of my dinner and it is ready by the time we sit down to eat. And, if you purchase the bagged cabbage mix, there is no need to shred or grate the veggies. My favorite way to eat this is on Jerk Chicken Tacos.
7-8 cups shredded cabbage (or 16oz. pkg. bagged cole slaw mix)
1 carrot, grated (optional)
½ cup mayonnaise
2 Tbsp. raw sugar
2 Tbsp. white vinegar (or white wine vinegar)
¼ cup milk
In a large bowl, add all ingredients and stir to combine. Refrigerate for 30-60 minutes. Stir and serve.