Place shredded cabbage in a large plastic or glass (salad-sized) bowl. Whisk together dressing (remaining) ingredients in a smaller bowl. Toss the shredded cabbage with the dressing until the cabbage is well coated.
Let the dressed slaw sit at room temperature for at least 30 minutes (up to 2 hrs) then cover and chill in the refrigerator for several more hours. Remove the slaw from the refrigerator; stir well and adjust salt to taste before serving.
Yield: 8 1-Cup servings
We adapted this recipe from “A Love Affair with Southern Cooking,” by Jean Anderson