My mother used to make this salad on holidays. With all the cabbage that is grown here, this coleslaw recipe is a real natural for us! —Deb Darr, Falls City, Oregon
Ingredients
1 medium head green cabbage, shredded (about 8 cups)
1 cup shredded red cabbage
4 to 5 carrots, shredded
1 cup mayonnaise
2 tablespoons cider vinegar
1/2 cup sugar
1 teaspoon salt
1/4 teaspoon pepper
Instructions
1In a large bowl, combine cabbage and carrots; set aside. In a small bowl, combine the remaining ingredients; pour over cabbage mixture. Toss well and refrigerate overnight.
