Coleslaw

Ingredients

• ⅔ cup mayonnaise (160g)
• 1 ½ Tablespoons granulated sugar
• 1 ½ Tablespoons apple cider vinegar (may substitute distilled, white wine, or red wine vinegar)
• ¼ teaspoon table salt
• ¼ teaspoon black pepper
• 3 cups shredded green cabbage (240g)
• 1 cup shredded purple cabbage (75g)
• 1 cup peeled, shredded carrots (100g)

Instructions

1. In a large bowl, toss together green and purple cabbage and shredded carrots.
2. In a small dish, prepare the dressing by whisking together mayonnaise, sugar, vinegar, salt, and black pepper.
3. Drizzle dressing over cabbage/carrot mixture and toss/stir until ingredient are thoroughly combined and all cabbage/carrots are coated with dressing. Taste-test and add more salt and pepper as needed.
4. Cover and refrigerate for at least 1 hour before serving (for best flavor).
5. Notes
6. Storing
7. Store in an airtight container at room temperature for 3-5 days.
8. Using pre-shredded cabbage mix