Quick and Easy Coleslaw

Ingredients

• • 5 cups green cabbage, thinly sliced

• • 1 cup carrot, shredded

Dressing

• • ½ cup mayonnaise

• • 2 tablespoons apple cider vinegar or white distilled vinegar

• • 2 tablespoons maple syrup, honey, or brown sugar

• • 1 teaspoon yellow mustard
  • ½ teaspoon ground black pepper

Instructions

1. Place 5 cups of shredded cabbage and 1 cup of shredded carrots in a large mixing bowl and set aside.
2. In another mixing bowl, combine the dressing ingredients and whisk together vigorously until smooth.
3. Pour dressing over cabbage and carrots and stir to coat completely.
4. Store in an air-tight container and refrigerate for at least 30 minutes.
5. Coleslaw will keep in the fridge for up to 4 days. Give it a stir before serving.

Notes

• This recipe serves 6.
• One 14oz-16oz bag of pre-shredded coleslaw mix can be substituted if you don’t want to prep your own cabbage or carrots.
• You can also use a blender instead of whisking by hand to make the dressing.
• Options for shredding the cabbage: Half head of cabbage yielded about 5 cups. Start by chopping a whole head of cabbage in half and then into quarters. Thinly slice the quartered wedges with a sharp chopping knife or place the wedges in the food processor with the slicer blade attachment in place. If it doesn’t fit, cut the wedges smaller. You can also use a mandolin to shred the cabbage thinly.
• Turn the slicer blade over to shred the carrot, or alternatively, grate it by hand using a box grater with the large holes. (alicaspepperpot)