Cole slaws

Mmm, cole slaw. Both the recipes here make enough for 1 lb. of shredded cabbage, which I usually buy pre-cut as a package of tri-color slaw from the grocery store. Gudda's recipe is creamy and savory; not really my favorite, but recorded for here for posterity. I suspect it's pretty typical Pennsylvania Dutch. The other is my creation, modeled after the NC slaws I associate with church pig-pickin's and carry-out fried chicken. It should sit in the fridge for at least 24 hours, so the sugar can draw some water out of the cabbage -- otherwise the dressing is too heavy and too sweet.

Gudda's Cole Slaw

1. 1/2 c mayonnaise
2. 2 T cider vinegar
3. 1 T grated onion
4. 1/2 t celery seed
5. 1 t sugar
6. 1/2 t salt
7. 1/8 t pepper

My Sweet White Slaw

1. 1/2 c mayonnaise
2. 1/4 c sugar
3. 2 T white wine
4. 2 T white wine vinegar
5. salt, pepper, celery seed