Ingredients for Aunt Nell's Coleslaw
- 1 medium head cabbage, shredded
- 2 hard-boiled eggs, chopped
- 1/2 cup mayonnaise
- 1/4 cup dill pickle relish
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How to Make Aunt Nell's Coleslaw
- Remove the tough green outer leaves of the cabbage and discard or save for another use (like making stock!).
- Finely shred the remaining white cabbage using a knife or a food processor. Aim for a consistent shred size for even texture.
- In a large bowl, gently combine the shredded cabbage, chopped hard-boiled eggs, and dill pickle relish.
- Add the mayonnaise, starting with 1/2 cup. Toss gently to coat the cabbage evenly. Add more mayonnaise, if needed, to achieve your desired creaminess and ensure all ingredients are well combined. Avoid overmixing.
- Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld and the coleslaw to chill thoroughly. For an even better flavor, chill for 2-3 hours or even overnight!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
37g
Fat
4g
Carbs
5g