1 head green cabbage, shredded
1 carrot, grated
1/2 c mayonnaise
1/4 c rice wine vinegar
1 T sugar
1 t salt
Fresh ground pepper to taste
Wash cabbage and dry, place in large serving bowl and add carrot. Thoroughly mix mayo, vinegar, sugar and salt until well combined. Pour over cabbage and mix well. Add pepper to taste. Will keep up to one week refrigerated. Serves 10.
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