Yield: 6 servings.
1 small head green cabbage
1 large carrot, peeled
1 cup mayonnaise
2 tablespoons granulated sugar
2 tablespoons apple cider vinegar
1 teaspoon ground mustard
1 teaspoon salt
¼ teaspoon freshly cracked black pepper
Halve cabbage and remove core. Chop into 2- to 3-inch pieces. Working in batches, use a food processor to pulse cabbage 8 to 10 times or until finely chopped. Place prepared cabbage into a large bowl.
Cut carrot into chunks and place in food processor. Pulse until finely chopped. Add carrot to bowl.
In a medium bowl, combine mayonnaise, sugar, vinegar, ground mustard, salt, and pepper. Whisk ingredients until smooth and creamy.
Pour dressing over cabbage and carrots; toss until combined. Refrigerate until ready to serve.
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