Quick and Easy: Ice-Box Coleslaw

Ice-Box Coleslaw

Ingredients

1 fresh small green cabbage, about 1 pound
3/4 cup mayonnaise, preferably Hellmann's
2 tablespoons apple cider vinegar
1 teaspoon sugar
1/2 teaspoon sea salt, or more to taste
1/4 teaspoon white pepper, or more to taste

Cooking Directions

Fill a large bowl or 1 side of a clean double sink with ice water. Peel off the outer leaves of the cabbage and cut the remaining core in half. Soak the leaves in ice water for 15 minutes to crisp. Remove them from the water and drain on paper towels. Meanwhile, make the dressing by combining all the remaining ingredients in a small bowl. The dressing should be fairly thick. Set aside. Grate the cabbage on the coarsest side of a box grater into a large bowl or with a food processor. Pour the dressing into the bowl, mix well, and refrigerate for at least 2 hours or overnight before serving.