- 12⁄3 lbs 750 g red cabbage
- 1¼ cups 300 ml mayonnaise
- 1 tsp 1 tsp salt
- ¼ tsp ¼ tsp ground black pepper
- 2 tsp 2 tsp ground caraway seeds
- 1 tbsp 1 tbsp whole-grain mustard
- Shred the cabbage finely, with a mandolin slicer or in a food processor.
- Mix with other ingredients and let sit for 10–15 minutes before serving.
If you have left over shredded cabbage, you can refrigerate it in a tightly closed plastic bag for several days to use for another recipe... perhaps a crack slaw?