An excuse for mayonnaise...

For me, the Fourth of July is all about mayonnaise. After patriotism and celebrating my personal freedom, of course. This coleslaw recipe is so easy and tastes amazing. Amazing!

Time Saver: You can buy pre-shredded cabbage but fresh is so much better and a snap to chop. Pre-shredded carrot is probably worth it. One of the few things I hate doing is trying to slice carrots into nice little pieces. They always end up super chunky.

Ingredients:
3-4 cups cabbage, sliced into strips (3 cups is standard, add more if the dressing seems too intense)
1 carrot, sliced or shredded
1/4 red onion, sliced thin
1/2 red bell pepper, sliced thin
2 green apples, sliced
Dressing:
1/3 cup mayonnaise
1/4 cup brown sugar
1 T. lemon juice
1 t. vinegar (I use white balsalmic or red wine vinegar)
Salt and pepper to taste

1. Put the cabbage in a large bowl. Sprinkle with a pinch or two of salt, mix, then let sit half an hour. Some of the water comes out and you can soak it up with paper towels. I've skipped this step a few times and it hasn't been a huge issue.

2. Mix all of the dressing ingredients together, along with a pinch of salt and pepper.

3. Mix everything together. Taste and add salt and pepper if needed. Refrigerate until ready to serve. It tastes better after a few hours in the fridge.

See, painless and delicious. You will die for the dressing.