Picnic Time - Classic Coleslaw

I see these 16 ounce containers of prepared coleslaw in the market. $4.99 seems like a lot of money for cabbage. You can make it fresh yourself for less than a dollar. It's about .20 cents per serving. This recipe makes 4 to 6 servings. Double the recipe if you need more.

1/4 head green cabbage, sliced thin
1/2 large carrot, grated
2 rounded tablespoons light mayonnaise
2 tablespoons apple cider vinegar
1 teaspoon Kosher salt
1/2 teaspoon fresh ground black pepper

Remove the hard white core from the cabbage. Slice the cabbage as thin as you can.

Grate the carrot on a box grater or in a food processor. Place all the ingredients in a container.



 



Apple cider vinegar and cabbage work well together. Sprinkle in the vinegar. Toss by hand. Add the salt and pepper and toss again.

Finally, mix in the mayonnaise. Mix well.

You can eat it right away. It will be better if you keep it in the fridge overnight. The vinegar will soften the cabbage slightly. The salt will pull some water out of the cabbage. Mix it again. It will be nice and creamy.