This slaw is simple and delicious, just the way it should be. Make up the entire batch the night before and let it sit–the flavors will just get better.
adapted from Gourmet, June 2008
2 1/2 lb. green cabbage, shredded or finely chopped
1 small onion, finely chopped
1 large carrot, grated
1 TBSP black pepper
1 tsp. salt
1 c. light mayonnaise
1/3 c. cider vinegar
2 TBSP granulated sugar
1. Toss all vegetables in a large bowl with salt and pepper.
2. Whisk together mayonnaise, vinegar, and sugar, then toss with slaw. Chill, covered, stirring occasionally, at least 1 hour (overnight is better).