I use a prepared bag of colorful slaw mix, which usually contains cabbage, purple cabbage, and carrot all nice and pre-shredded, ready for use. You can shred your own mix if you wish, to get about 3 or 4 cups. 3 cups is a wet slaw, 4 is a bit drier.
Set the slaw mix aside, and mix all the other ingredients in a large bowl for 3 or 4 minutes. This will give the sugar a chance to dissolve.
Add the cabbage and mix thoroughly.
Refrigerate until time to serve. Can be made early, even the night before, and sat in the fridge so the flavors marry up.
For a creamier sweeter slaw, increase the mayo to 1 cup, reduce salt to 1/4 teaspoon and pepper to 1/2 teaspoon, and either omit the apple cider vinegar or reduce to 1 or 2 teaspoons. Very delicious, and you can make small adjustments like this either way with any ingredient to suit your taste.
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|Serving Size: 1 Serving (60g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 151 (79%)|
|Amt Per Serving||% DV|
|Total Fat 16.8g||22 %|
|Saturated Fat 3.3g||16 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 21.7mg||7 %|
|Sodium 812.2mg||28 %|
|Potassium 36.9mg||1 %|
|Total Carbohydrate 9.7g||3 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 9.5g|
|Protein 0.7g||1 %|
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Calories per serving: 192
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