There is only one way to make coleslaw in my family, and it's the Swedish way. My Grandmother taught me how to make it, and her mother Christina, a Swedish immigrant, taught her. This recipe holds lots of memories for me, mainly Sunday dinners at Nanas. Coleslaw was always on the table.
I've challenged my extended family to make this on April 15th to celebrate what would be be Nana's 100th birthday. Connecting the past to the present, that's what it's all about.
(As a variation of this recipe, try adding a grated green apple, a teaspoon of sugar, and a little celery seed. That is my twist on Christina's Coleslaw).
1 bag prepared shredded cabbage
Juice of 1 lemon, about 2 tablespoons
1 teaspoon grated onion (use a microplane, or fine grater for best results)
1/3- 1/2 cup mayo
1/2 teaspoon salt
Place the cabbage in a large bowl.
In a small mixing bowl, combine the onion, lemon juice, mayo and salt. Pour this over the cabbage and toss well.
Taste, and add more lemon, onion or mayo until it's at the flavor you desire. I like mine really lemony and creamy so I add all the lemon juice and mayo.
To serve sprinkle paprika over the top.
P.S. This is super good on a pulled pork sandwich or on a fish taco.