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For old-fashioned, deli coleslaw lovers, this is the perfect recipe. Feel free to use all green cabbage or a mix of green and red.
1/2 cup Gefen Mayonnaise or light mayonnaise
2/3 cup sugar
1/3 cup Gefen White Vinegar
1 teaspoon Gefen Salt
2 (16-ounce) bags shredded cabbage or 1 and 1/2 heads cabbage, thinly sliced
3/4 cup shredded carrots
Prepare the dressing: In a large bowl, whisk together mayonnaise, sugar, vinegar and salt.
Add cabbage and carrots. Toss well.
For crisper coleslaw, refrigerate at least two hours and up to one day before serving.
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