Coleslaw

• • --- 1/2 medium white cabbage, about 450 g, thinly sliced
• • --- 1/2 medium red cabbage, about 450 g, thinly sliced
• • --- 3 medium carrots, coarsely grated

For the Dressing

• • --- 1 green apple, peeled
• • --- 1/2 onion
• • --- 1 cup (225 g) mayonnaise
• • --- 2 tablespoons apple cider vinegar
• • --- 1 tablespoon Dijon or whole grain mustard
• • --- 1/4 teaspoon salt
• • --- 1/4 teaspoon freshly ground black pepper
• • --- 1 to 2 teaspoons sugar or honey (optional, for a sweeter taste)

Vegetable Preparation:

1. 1. In a large bowl, add the thinly sliced cabbage (white and red) and the coarsely grated carrots.
2. 2. Mix well.

Dressing Preparation:

1. 1. Place all the dressing ingredients — the green apple, onion, mayonnaise, apple cider vinegar, mustard, salt, pepper, and sugar or honey (if using) — into a blender.
2. 2. Blend well until smooth and creamy.
3. 3. Pour 2/3 of the dressing into the bowl with the vegetables and mix thoroughly. If needed, add the remaining dressing depending on your desired consistency.

Serving:

1. 1. You can serve immediately, but for best results, let it chill in the refrigerator for about 1 hour to allow the flavors to meld and the cabbage to soften.
2. 2. It keeps in the refrigerator for up to 2 days.
3. 3. After that, the cabbage loses its freshness and crispness.