Stubb's Coleslaw

This is an original C.B. Stubblefield recipe.
  • 9



  • 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.

Nutrition information (per Serving)