Classic Coleslaw

Instructions

Core 1 medium head green cabbage and 1 small head purple cabbage. Shred using a cheese grater or food processor or cut into fine slices. Transfer to a medium-size mixing bowl or serving bowl.

Shred 3 medium carrots and finely slice 1/2 medium white onion. Add to the cabbage.

Stir in 1/2 cup mayonnaise, 2 tablespoons red wine vinegar, 2 tablespoons dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until well combined.

Cover and refrigerate 1 to 2 hours before serving.