Tangy Coleslaw with Onions and Black Pepper
I was never a coleslaw fan, and then I made this coleslaw. It has a perfect balance of bite from the garlic and onion, to creaminess without being soaked in mayonnaise. Without fail, this coleslaw is a hit each time it comes to the table. Try it for yourself!
Ingredients
1/3 cup onion, shredded
1/3 cup white vinegar
1/3 cup mayonnaise
2 garlic cloves, minced
2 tablespoons sugar
1 1/2 teaspoon ground black pepper
1 1/2 teaspoon salt
3 cups cabbage, shredded
Directions
Whisk together first seven ingredients until combined to make a sauce.
Add in cabbage and stir until fully coated.
Let sit for at least 1 hour. (It may look like there is not enough moisture, however. after sitting, the cabbage will soften and combine with the sauce.
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Thanksgiving. It is a word that means so much to so many: long days cooking a fantastic feast, followed by the epic tryptophan coma. Often, the very smells catapult one back to the past: the smell of celery and onion cooking in butter, and the moment the sage goes into the pan.