1batch of Homemade MayoIf you make a large batch of coleslaw, you will still want to make your mayo in one recipe increments, so you will always have favorable results
Carrots4 medium size
Cabbageapproximately one medium-size head (I like to use a combination of red and green cabbage)
Salt and Pepperto taste
First, wash all of your vegetables. Then cut the cabbage into manageable pieces and peel the carrots.
Next, shred or chop your vegetables up. I use a BOSCH shredder attachment and run everything through it. If you don't have one, don't worry...just shred everything up in the size or shapes that you prefer. You can shred the carrots with a cheese grater and then just cut the cabbage into shreds.
Dump the carrots and cabbage in a large bowl.
Next, make your Homemade Mayo batch (or have one already prepared).
Add the mayo to your cabbage and carrots and stir well.
It is best to mix your coleslaw up ahead of time and let it set in the fridge for a couple of hours before servings. It's not absolutely necessary, but it seems to taste better when all the flavors have a little more time to marry together.