photograph by Matt Hulsman

Yield: 8 to 10 servings.

½ cup Duke’s mayonnaise
3 tablespoons apple cider vinegar
1 tablespoon sugar
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons celery seed
1 head cabbage, shredded
1 green bell pepper, chopped
1 cup sweet onion, chopped
1 large carrot, shredded

Mix mayonnaise, vinegar, sugar, salt, pepper, and celery seed. Set aside.

In a large mixing bowl, add shredded cabbage, bell pepper, onion, and carrot. Pour mayonnaise dressing over cabbage mixture and toss until the dressing has coated the vegetables. Refrigerate at least 1 hour before serving. Toss slaw just before serving.

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Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.