• ⅔ cup mayonnaise (160g) • 1 ½ Tablespoons granulated sugar • 1 ½ Tablespoons apple cider vinegar may substitute distilled, 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

Start by chopping and shredding cabbage. 

Measure out 3 cups of cabbage and add it to a mixing bowl. 

Chop and shred purple cabbage. Add to 1 cup to mixing bowl. 

Peel and shred carrots. Add 1 cup to mixing bowl. 

In a small dish, prepare the dressing by whisking together mayonnaise, sugar, vinegar, salt, and black pepper.

Drizzle dressing over cabbage/carrot mixture and toss/stir until ingredient are thoroughly combined and all cabbage/carrots are coated with dressing.

For best flavor, cover and refrigerate for at least 1 hour before serving. Enjoy!