A friend in college who was from the south gave me his mom's recipe for coleslaw. It's the best and so easy to make. Many people have asked me for this recipe when I bring it to a potluck. I like to chop the cabbage and carrots in my food processor rather than shred them. I think the chopped texture is better. It looks and tastes similar to the coleslaw at Chick-fil-A. Perfect for complementing your 4th of July barbecue. Makes about 4 servings.
1/2 head of cabbage
1medium carrot (or equivalent in baby carrots)
1/2 cup mayo
2-4 T sugar (depending on how sweet you like it)
1/2 T of sweet relish
1/2 T of dried parsely flakes
Cut cabbage into large chunks and peel carrot. Put in food processor and chop to small pieces. Mix dressing and add a little bit at a time and stir. Depending on how big your head of cabbage is, and how dry or wet you like your coleslaw, you may need more or less dressing so adjust accordingly. Store in fridge and eat within a day or two.
