Stubb’s Cole Slaw
Note: This is an original C.B. Stubblefield recipe.
1/4 cup very finely chopped white onion
1/4 cup rice vinegar
1/4 cup mayonnaise
1/4 teaspoon freshly ground black pepper
1/2 teaspoon sugar
1/2 small head green cabbage
Salt, to taste
1/2 cup shredded red cabbage, for garnish
1/2 cup shredded carrot
Measure the onion, vinegar, mayonnaise, pepper, and sugar into a jar and shake to combine (or mix in a small bowl). Refrigerate, covered up to 2 days.
Slice the green cabbage into very thin shreds. Toss with the dressing. Season with salt. Sprinkle the red cabbage and carrot shreds on top, and serve.
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