Shredded White Cabbage
Apple Cider Vinegar
Salt & Pepper
Salt the cabbage a day in advance and store in cooler.
Drain Cabbage and add the shredded carrots.
Splash with just enough cider vinegar to barely wet the cabbage.
Then add mayonnaisse until the cabbage is coated and slightly creamy.
Add in chopped parley.
Season with sugar and S & P until you find the right balance of flavor.
Add a pinch or two of cayenne pepper to give it a distant bight.