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  • 1 Cabbage, either green or purple or both
  • 1 Carrot
  • 2 Green onion


Version with mayonnaise

  • Mayonnaise
  • Yellow mustard
  • Pepper

Version without mayonnaise

  • Rice vinegar or white vinegar
  • Sugar
  • Salt and pepper


  1. Starting with a head or half a head of cabbage, thinly slice the cabbage until you have approximately 4 cups (not packed) of sliced cabbage.
  2. (Using a mandolin helps in this case.)
  3. Julienne a half of a carrot.
  4. Thinly slice a couple green onions.

For the mayo dressing version

Add 3 Tablespoons mayo, ½ teaspoon of yellow mustard and mix in with the cabbage, carrot, and onions.  Add pepper to taste.

For the non-mayo version

Add a couple tablespoons of rice vinegar.  Sprinkle with sugar, salt and pepper to taste.

Serve or refrigerate immediately

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Posted in Cabbage, Coleslaw, Vegetables Tagged with: ,

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