You can adjust the Mayo if you like, but it is the source of the creaminess.

• 2 cups Mayonnaise
• 2 tablespoons cider vinegar
• 2 tablespoons sugar
• 1 teaspoon fresh garlic, minced
• 1 teaspoon ground white pepper
• 1 teaspoon salt
• 5 large carrots (2 cups)
• 1 medium head green cabbage
• 1/2 small head red cabbage
• Freshly ground black pepper to taste (optional)

Method

Mix together mayonnaise, vinegar, sugar, garlic, white pepper, & salt. Be sure mixture is well blended. 

Slice cabbages in half and remove the core. Shred both cabbages and the carrots. 

In large bowl toss cabbage and carrots together. Pour in dressing and toss until well coated. Cover bowl tightly with plastic wrap and refrigerate until the vegetables wilt a little, about 30 minutes. Toss again.  Marinate in the refrigerator for a minimum of an hour, tossing once or twice more.   If using the black pepper, add when ready to serve and give the salad a final toss to blend well.

Yield: (12 cups)

Contributor: Geraldine Minne

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