I had 2 heads of cabbage in my fridge, waiting for me to make something with them. I had originally thought of making Stuffed Cabbage Rolls with them, but my husband said he wouldn’t eat them. So, since I was thinking of making the fish and Oven Baked Potato Chips, I thought Coleslaw would be a nice addition. I doubled the recipe below, so we have a lot of coleslaw. The picture above is just a small part of all we have. But it’s going fast since it turned out so yummy! I didn’t cut mine very fine, I was too lazy to pull out the food processor to finely chop it, so I left it in larger pieces.
Coleslaw
Based on recipe here
What you need:
1 head cabbage, shredded
3 medium carrots, shredded (or in may case, 1 large carrot from Bountiful Baskets)
1 cup mayonnaise
1/4 cup apple cider vinegar
1/3 cup sugar
How to make it:
In a large bowl, combine cabbage and carrots. In a small bowl, combine remaining ingredients. Mix well and pour over cabbage and carrots; toss to coat evenly. Serve.
My Gems of Parenting 
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