Late Summer Slaw

April R’s Coleslaw

1 Head of Cabbage
2 Carrots
Juice of 1 Small Lemon
1 Cup Mayonaise
2/3 Cup Sugar
Dash of Black Pepper
Dash of Salt
1. Wash the cabbage and carrots.  Skin the carrots.  Grate the carrots (a cheese grater is recomended).
2. In a large bowl, mix the rest of the ingredients.
3. Add the grated carrots and cabbage.  Mix all ingredients together.
4. Chill in a refrigerator for an hour. Can chill longer, most recipes call for overnight but this good after an hour.
Difficulty: Low-Medium
I amended the linked coleslaw recipe for a picnic two weekends ago and it turned out great.  The cabbage and carrots came from the blue bag.  Also, some coleslaw recipes use broccoli stems or chinese cabbage instead of typical/regular cabbage.  Feel free to adjust;
Adapted from:
Thank you,
April Roberts