Summer Coleslaw

Coleslaw is easy to make, and gets better as it sits in the fridge.

1 Head White or green cabbage, cut into quarters, and core removed
2 TBL kosher salt
1/2 Vidalia or other sweet onion
2 large carrots

Shred cabbage into thin strips with food processor, or mandolin
Toss cabbage with salt and let sit for ten to fifteen minutes, The salt draws water out of the cabbage, which will help thin the dressing, it also makes the cabbage texture silkier
(You can use less salt, and if you don’t want the salt at all, skip this step)
Add in:
Onion sliced thin in same manner as cabbage
Carrots grated with box grater

Dressing:
1 cup mayonnaise*
2 TBL Dijon mustard
Fresh ground pepper- about 10 grinds on a pepper mill
2 TBL sugar
1/4 cup cider vinegar
Whisk all ingredients together, toss with cabbage mixture and let sit (in fridge) for at least one hour
Re mix before serving

*Mayonnaise note: many people believe that mayonnaise salads spoil quickly, but that is only true if you use homemade mayonnaise.