The Original Pantry's Coleslaw

For nearly a century, the Original Pantry was a beloved restaurant in downtown Los Angeles. During my time working for the Metro, it became my regular late-night spot for buckwheat pancakes before heading home. Every meal at the Pantry included two reliable staples: sourdough bread and their coleslaw. This straightforward recipe makes an excellent side for any beef dish, offering a sweet and acidic flavor that pairs perfectly with steak. This recipe from food.com may have the briefest description ever.

Annotated Cooking notes: If you have a food processor with a fine shredding attachment, that works best; otherwise, I would recommend cutting it by hand and focusing on making very thin strips.

Ingredients

1 large head cabbage, finely shredded

3/4 cup mayonnaise

3 tablespoons sugar

1 1/2 tablespoons white wine vinegar

1/3 cup oil

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

1/8 teaspoon dry mustard

1/8 teaspoon celery salt

1 dash black pepper

1 tablespoon lemon juice

1/2 cup half-and-half

1/4 teaspoon salt (optional)

Directions 1. Blend dressing ingredients in a blender.

2. Pour dressing over cabbage in a large bowl, and toss well.

( I suggest chilling it in fridge for at least 30 minutes before serving)