Mayonnaise Based Coleslaw


We went to Europe! It was amazing. Usually after really long vacations, I am so ready to be home and sleep in my own bed and cook my own food. Not this time. I loved it. We went to London, Paris and Amsterdam. They were all such different cities so it was really nice to be able to see different places. Europe is amazing though. And the food is wonderful. In America if we ate out every day for 11 days, I would be so sick by the end but in Europe they just seem to cook less processed foods so I felt fine. I need to go back soon. Heck, I need to move! If you know of a nice apartment in central Paris, let me know!

They were obsessed with mayo in Europe. Every city we went to had mayo with everything. It was weird and I am generally not a fan of mayo so I was kind of annoyed that all of my sandwiches has mayo on them. Anthony got fries in Amsterdam and they came with TONS of mayo on top of them. And while we did not have coleslaw on our trip, I thought this recipe with mayo was the perfect recipe to post after our vacation!

Mayonnaise Based Coleslaw


Yeilds – 8 servings

Prep time – 15 minutes


  • 1 head of cabbage
  • 3 stalks of celery
  • 1/2 cup of shredded carrots
  • 1 TBSP of white vinegar
  • 1/2 cup of mayonnaise
  • 1 TBSP of sugar
  • 1/2 tsp of salt
  • 1/4 tsp of black pepper


  1. Chop of cabbage VERY thin, as thin as you can get it. Chop the celery.
  2. In a large bowl mix all of your ingredients together.
  3. Cover and place the bowl it in the fridge for at least 30 minutes to chill.
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