4 cups shredded cabbage
2 tablespoons grated white onions
1 cup carrot (shredded or grated)
2 tablespoons distilled white vinegar
2⁄3 cup mayonnaise
2 tablespoons sugar (can substitute with Splenda)
1⁄2 teaspoon fine white pepper
1/2 teaspoon of celery seed
1⁄2 teaspoon salt
Prepare the vegetables by slicing, shredding or grating very thin.
Toss the vegetable ingredients to mix well.
Prepare the dressing by whisking together the vinegar, mayonnaise, sugar, celery seed, salt and pepper.
Fold the dressing into the tossed vegetables and refrigerate, covered, for at least 2 hours.
May be made ahead. Toss occasionally to keep the dressing distributed over the vegetables.