I like to use 3 parts green to 1 part purple cabbage, but you can mix it up as you please. Celery salt is my mom’s secret cooking weapon. She sneaks it into just about everything.
- ½ cup mayonnaise
- 1 Tbs vinegar
- 1 Tbs sugar
- 1 tsp celery salt
- 4 cups cabbage shredded
- 1 cup carrots shredded
- 1/4 cup green onion thinly sliced
In large bowl, stir together: mayo, vinegar, sugar, and celery salt. Taste and adjust flavor, as needed.
Add cabbage, carrots, and green onion. Toss until coated.
Cover and refrigerate at least 4 hours. Enjoy!