8 Servings
17 Cup, shredded Cabbage
1/3 Cup Vinegar
1 Large (7-1/4" to 8-/1/2" long) Carrots
1 Medium (2-1/2" dia) Onions
1 1/4 Cup Light Mayonnaise
2 Tsp Sugar
1 Large (2-1/4 per pound, approx 3-3/4" lo Red Bell Pepper
PREPARATION: Core and cut cabbage into 3-inch chunks, then finely chop or shred.
Finely chop onion and bell pepper.
Coarsely grate carrot.
Toss all vegetables in a large bowl with 1 teaspoon each of salt and pepper.
Whisk together mayonnaise, vinegar, and sugar,
then toss with slaw.
Chill, covered, stirring occasionally, at least 1 hour (for vegetables to wilt and flavors to blend).
