Coleslaw with mayonnaise does not last; it goes soft very, very quickly. So add the mayonnaise in the last minute and never make more than what you can consume in one meal. My recipe called for an entire cabbage. So I reduced everything by 4. And even then I made more than enough for 4 people.
COLESLAW WITH MAYONNAISE
1/4 head green cabbage, very thinly sliced1 small carrot, grated
4 Tbsp apple cider vinegar
salt and pepper to taste
1/3 cup mayonnaise
1/2 Tbsp sugar
• After removing the bitter core very thinly slice the cabbage.
• Peel the carrot and grate it.
• Combine cabbage with the grated carrot in a large bowl.
• Transfer to a large colander and rinse well under cold running water.
• Let slaw drip dry.
• Roll out a section of [3 large sheets] of paper towel on the counter.
• Scatter the slaw on the top and roll up paper towel.
• Let is rest inside the paper towel for 5 minutes.
• Transfer slaw back into the bowl.
• Sprinkle with cider vinegar and toss.
• Sprinkle with salt and pepper and toss.
• In a small bowl combine 1/3 cup mayonnaise with 1/2 Tbsp of sugar.
• Add mayonnaise mixture to the bowl and toss.
• Serve immediately.
• Yields 4 servings
