This is an intentionally mild recipe that plays well with others and fits most any desire for a creamy cole slaw. If you want to kick it up a notch, see suggestions at the end. Makes about 8 cups slaw (16 servings).
1 medium head green cabbage, shredded
2 carrots, peeled and finely chopped
4 T mayonnaise
2 T cider vinegar
3/4 t Kosher salt
¼ t pepper
½ t sugar
Method: Thoroughly mix all ingredients; don’t worry if the slaw seems a bit dry because the cabbage throws off liquid as it cures. Refrigerate 2 hours then correct the seasoning as desired. Add some chopped onion (red or green), garlic, green pepper or all of them before serving if you like.