There's nothing like a Saturday morning, especially if it's late enough in spring that the bird's nests are empty and sleeping is an option again. Also great day to catch up on putting together enough food to get us through a week. So I took another drive into the farm box, I had a purple cabbage, and some carrots, always always have carrots. So pulled out the mini food processor, and got slicing,.
By the way if you don't have a mini one, I recommend, much simpler to clean than the large ones. and can still handle 99% of what I need a processor for. I bought this Cuisinart one last year, it's also a blender, I needed a blender as well. I think the only reason I ever pull out the daddy version is if I'm making flourless chocolate cake or flourless clementine cake.
1/2 head cabbage, sliced
2 carrots, shredded, place them on their sides for longer strips
1/4 yellow onion, sliced
1/2 c mayo (used a mix a mix of low fat and regular)
3 tbsp wine wine vinegar
1/4 c yellow raisins
2 tbsp sugar
1/2 tsp celery salt
Mix everything together, and have them hang out overnight, so the flavor really develops,
I like a little onion in my coleslaw, it really adds to the sauce, you can grate it if you prefer them a little smaller, I also like a little celery salt, it just makes it taste a little more loved somehow.