Coleslaw

Ingredients

• 450.0 g Cabbage, raw
• 110.0 g Carrots, raw
• 165.0 g Salad dressing, mayonnaise, light
• 2.0 15ml Vinegar, cider
• 13.0 g Sugars, granulated
• 0.5 tsp Salt, table
• 0.25 5ml whole Spices, pepper, black

Instructions

1. Shred the cabbage finely using a knife or mandoline. Peel and grate the carrots.

2. In a large bowl, whisk together the mayonnaise, cider vinegar, sugar, salt, and pepper.

3. Add the shredded cabbage and carrots to the dressing. Toss until evenly coated.

4. Cover and refrigerate for at least 30 minutes before serving to let the flavours meld.

5. Toss again before serving. The coleslaw keeps well in the fridge for up to 3 days.