Yield: about 3 cups, for 6 servings.
- 2 Tbs. cider vinegar
- 1 Tbs. sugar or to taste
- 1 1/2 tsp. Dijon mustard
- salt and freshly ground pepper to taste
- 1/4 cup mayonnaise
- 4 cups shredded green cabbage, about ½ of a large cabbage
- 1 carrot, peeled and grated on the large holes of a cheese grater
Combine vinegar, sugar, Dijon, salt & pepper. Stir in mayonnaise. Add cabbage and carrots, allow to marinate together 1 hour or longer in the refrigerator. May be kept for a week without loss of quality.