1 cup Mayonnaise
¼ cup Water
1 tbsp. Cider Vinegar
¼ cup Powdered Sugar
1 tsp. Celery salt
1 head of shredded cabbage
Trim off outer leaves. Cut cabbage into quarters, but cut out the core of the cabbage. Shred on mandolin, or with a chef’s knife.
In an extra large Tupperware like bowl, add shredded cabbage and the rest of the ingredients. Mix until well blended. Cover with lid and refrigerate overnight before serving. Cold slaw will keep for five days.
Serve with a Buffalo Chicken Sandwich or at BBQ’s