Cole Slaw

• 2 carrots, trimmed, peeled and chopped coarsely
• 1 medium sweet onion such as a Vidalia, peeled and chopped coarsely
• 1/2 each red bell pepper and green bell pepper, seeded, chopped coarsely
• 1 head cabbage (about 2 pounds), outer leaves discarded, cored and shredded
• 2 tablespoons sugar
• 2 tablespoons distilled white vinegar
• 1 tablespoon kosher salt or to taste
• 1 teaspoon celery seed or caraway seed
• 1 1/2 cups Hellmann's mayonnaise or more to taste

1. In batches, pulse carrots, onion, peppers and cabbage separately, until each is finely chopped.
2. Do not overprocess!
3. Combine ingredients in a bowl.
4. Combine sugar and vinegar in a pan and stir over low heat until sugar melts.
5. Pour over vegetables and mix.
6. Add salt and caraway or celery seed and mix.
7. Add mayonnaise and mix.
8. Add more salt and/or mayonnaise if desired.
9. Chill for an hour and serve.

carrots, sweet onion, red bell pepper, cabbage, sugar, white vinegar, kosher salt, celery, mayonnaise

Taken from cooking.nytimes.com/recipes/10712 (may not work)