CloneBoss Ingredients 4 teaspoons white vinegar ¼ cup granulated sugar ¼ teaspoon dry mustard ¼ teaspoon kosher salt 1 cup mayonnaise 20 ounces finely shredded cabbage, chopped to ⅛-inch thick ¼ cup finely chopped carrot shreds Instructions Prepare the Dressing: In a mixing bowl, whisk together white vinegar, sugar, dry mustard, and kosher salt until the sugar is fully dissolved. Gradually whisk in the mayonnaise until smooth. Combine Vegetables: Add the shredded cabbage and chopped carrots to the bowl. Fold the dressing into the vegetables and mix thoroughly until evenly coated. Chill and Serve: Cover and refrigerate for at least 2 hours before serving to allow flavors to meld. Pro Tip: For a creamier texture, let the coleslaw rest overnight in the fridge. This recipe pairs perfectly with fried chicken or as a BBQ side dish!
