This sweet and tangy coleslaw is perfect for picnics and cookouts. It’s also great to have on hand for an easy side dish.
1 cup mayonnaise, gluten-free
3 tablespoons sugar
1 1/2 tablespoons lemon juice or apple cider vinegar
1 small head of cabbage
2 stalks of celery
1 red apple
In a large mixing bowl mix together the mayonnaise, sugar, and lemon juice.
Use a food processor to shred the cabbage. I use the small shredding blade on my processor. Measure out 6 cups and add to the mayonnaise mixture.
Use the food chopper to dice up the celery and apple. Use the pulse button so that they don’t get too small.
Chop the celery and add to mixing bowl.
Rinse the apple. Leaving the peel on, core and chop the apple. Add to the mixing bowl and then stir all ingredients together.
Store in the refrigerator.
If you want to make this even faster use two bags of precut cabbage. However, one the reasons this recipe works so well is that the cabbage is cut small with the shredding blade.