- 1 medium head of cabbage
- 4-5 carrots, scraped
- 1 cup Hellman’s Real Mayonnaise (not salad dressing)
- Black or Cayenne Pepper to taste
- Optional: one hard boiled egg, finely minced
- Optional: ½ cup cooked whole salad shrimp or chopped crawfish tails
- Optional: Cajun seasoning
Shred cabbage in food processor or grate on box grater. Slice thin for chunky slaw. Grate peeled or scraped carrots or add to processor with cabbage. Because carrots are so hard it is best to dice or slice them for chunky slaw.
Combine cabbage and carrots in large salad bowl and refrigerate.
In a small bowl, mix together mayonnaise, pepper and optional shrimp or crawfish and/or egg.. Stir mayo mixture into cabbage. Season with Cajun seasoning to taste (no salt at this time). You can use more or less mayo as preferred. Some heads of cabbage are more dry than others and you will want more mayo. Refrigerate at least 30 minutes until ready to serve, the colder the slaw the better the taste.
Add salt, to taste just before serving. Because of the mayo you want to keep slaw refrigerated as much as possible.
As you can see, cole slaw is quick and easy, so it is a good side dish with any and all meals. It is particularly good accompanying a sandwich at lunch or in place of lettuce in a sandwich for a different taste treat.