Ingredients
Method
- Wash and tear off the outer leaves of the cabbage.
- Next, slice the cabbage into thin shreds or pieces. Add to a bowl.
- Grate the carrots and add those to the same bowl.
- Combine the mayonnaise and sugar and give it a good stir. Now, add the salt and pepper, stir again.
- Sprinkle the top with paprika.
- Cover with plastic wrap and place in the refrigerator for a few hours.
Notes
- Feel free to use a sharp knife or mandolin to slice the cabbage.
- I've only used coconut sugar but you can substitute it for a sweetener of your choice.
- I love combining both red and green cabbage. You can use (2) small cabbages if you do it this way.
- If you want to double the recipe for a large crowd, use larger cabbages and double the recipe. We like our slaw creamy but not too thick. Adjust the mayonnaise to your liking.