1 large green cabbage
1 bunch dill, chopped
1-2 carrots, shredded
1 tsp sugar
1/2 cup cider vinegar
1/2 cup mayonnaise
- Cut cabbage into quarters, remove the core. Place each wedge cut side down, on a cutting board, then cut into thin slices with a large sharp knife; cut the strips in half.
- Toss cabbage in a large bowl with dill, carrots, salt, and sugar, then pour the vinegar over everything. Add mayonnaise and toss well.
- Taste and adjust seasonings. The slaw can be served immediately or kept, covered, in the refrigerator for up to 3 hours in advance.