Best if made 24 hours before eating

Ingredients

1 medium to large size head of cabbage

1 medium size green pepper

1 large carrot

1 medium onion

½ cup red wine vinegar

½ cup mayo

6-8 TB sugar (or substitute exactly the same amount of Splenda)

¼ tsp Celery Seed

S&P to taste

Preparation

Thinly slice the cabbage. Place in a colander and sprinkle with a couple of tablespoons of kosher salt. Let stand for about 30-45 minutes to allow salt to draw out the moisture from the cabbage. Squeeze out as much liquid as possible (you can also use a salad spinner) and then place the cabbage into a large bowl. It’s important to remove as much of the liquid as you can so as not to dilute the dressing when it’s added.

Grate carrot, green pepper & onion and add them to the cabbage..

In a separate bowl whisk together red wine vinegar, mayo and sugar (or Splenda) and then stir into the cabbage/carrot/green pepper/onion mixture. You can start with the lesser amount of sugar and then, after it’s mixed with the cabbage, taste and add more if needed (I prefer 6-8 tbs depending on the size of the cabbage, but you may like it a little less sweet...it’s all good)

Add the celery seed and then salt and pepper to taste. Don’t forget that you added salt in the de-moisturizing process earlier, so go easy at first on the salt and keep tasting as you add.

Place in fridge overnight. It will taste great right after it’s made, but it really improves with a night of marinating. The next morning taste to see if it needs additional salt or pepper (it probably won’t).

NOTE: If you are in a rush, you can purchase pre-packaged cole slaw mix and add onion, pepper and the dressing…that works too, although my grandmother would definitely not approve!