Recipe of the Day:
Korean Cole slaw
Submitted by: FoFa
"OK, not real sure what it is called, but I had this many times when stationed in South Korea during my Army years. Easy to make, and even the kids love it."
Salt (to taste, usually not much)
Red Onions (optional)
Shred cabbage, how ever you want. We usually do it in long thin strips.
Mix 1 part ketchup to 1 part mayo.
Add salt and pepper if desired.
The amount of ketchup and mayo. depends on the amount of cabbage. We find it is better if the cabbage is not "swimming" in the sauce. With a whole smallish head of cabbage, I would start with about 1/2 cup each, and adjust from there.