adapted from Gourmet, June 2008
2 1/2 lb. green cabbage, shredded or finely chopped
1 small onion, finely chopped
1 large carrot, grated
1 TBSP black pepper
1 tsp. salt
1 c. light mayonnaise
1/3 c. cider vinegar
2 TBSP granulated sugar
1. Toss all vegetables in a large bowl with salt and pepper.
2. Whisk together mayonnaise, vinegar, and sugar, then toss with slaw. Chill, covered, stirring occasionally, at least 1 hour (overnight is better).