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1 shredded head of cabbage
1 whole green pepper
½ diced onion
3 tablespoons vegan or regular mayonnaise
2 tablespoons vinegar
1 tablespoon sugar
Salt and black pepper to taste
Cut green pepper in half, remove stem and seeds before dicing. In a serving bowl, combine cabbage, green pepper and onion. In a separate bowl, whisk together mayonnaise, vinegar, sugar and salt. Pour over cabbage mixture and toss until coated. Cover and let cool in fridge for at least 4 hours before serving cold. Refrigerate leftovers.
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