Pennsylvania Dutch Cole Slaw - cooking recipe

Ingredients

1 medium head green cabbage, shredded (about 8 c.)
1 c. shredded red cabbage
4 or 5 shredded carrots
1 c. mayonnaise
2 Tbsp. cider vinegar
1/2 c. sugar
1 tsp. salt
1/4 tsp. pepper

Preparation

In a large bowl, combine cabbage and carrots; set aside.
In a small bowl, combine all remaining ingredients.
Pour over cabbage mixture; toss well and refrigerate overnight.
Yields 12 to 16 servings.