We all remember some foods from our childhoods more fondly than others, grandmother’s cabbage salad is one.
Most people refer to sliced or shredded raw cabbage coated with mayo- or vinegar-based dressing as coleslaw (or just slaw). It may also contain lemon juice, onions, shredded carrots, slivered almonds, and even fruit. Not this one.
Start with a big chunk of plain green cabbage. Recommend use ¼ of a medium head, which serves two. Remove any tough or discolored leaves from the outside. Cut out the core from the bottom. Use the food processor to give the cabbage a finely-chopped texture.
Place the cabbage in a large bowl and add your favorite mayonnaise. Hellman’s all the way for me,
Add 1 tbsp. of mayonnaise at a time until the cabbage is lightly coated but not drowning.
Add a pinch of kosher salt.
1 tbsp Whole celery seeds (not Salt) Makes a Fresher Taste…mix then Taste
Optional: 1 Can Pineapple Chunks in its own juice. Drain and fold into mixture.
Good with plain saltines or water table crackers.