My great grandmother was born in Lithuania and came to America at the turn of the century and was an outstanding cook. She used old world recipes that I still treasure and use to this day.  When she first arrived to the states one of her first jobs was working as a housekeeper and cook for a jewish family.  Her European cooking skills were definitely influenced by all of this.  One of my earliest memories is of her coleslaw which was a tradition served every easter at our dining room table along with an array of homemade dishes. This is such a simple dish and with Memorial Day around the corner this is a perfect side for your weekend BBQ!

Ingredients

1 large head organic green  cabbage, rinsed and shredded

1 large organic carrot, shredded

1/2 of medium organic vidalia onion, grated

1 cup good quality mayonnaise

4 Tbs. white vinegar

3 Tbs. organic sugar (for low carb you can sweeten with organic stevia half of 1/8 tsp)

salt and fresh ground pepper

Instructions

You will need a very large bowl.

If you have a food processor you can use the large grating blade. If not you can use a hand held grater (just like my great grandmother) and shred your cabbage, carrot and onion.  You will need to shred the cabbage in batches and place in a large bowl.

In a medium bowl whisk together  the mayonnaise, vinegar, sugar, pinch of salt and 3 to 4 grinds of pepper then add it to the cabbage mixture and mix well.   Refrigerate at least 2-3 hours before serving.