Write step-by-step instructions for making homemade coleslaw using cabbage, carrots, mayonnaise, mustard, vinegar, sugar, salt, and pepper. Include measurements for each ingredient and tips for shredding the cabbage and carrots.
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3.1

Homemade Coleslaw Recipe

Ingredients:
- 1/2 head of cabbage
- 2 medium-sized carrots
- 1/2 cup of mayonnaise
- 1 tablespoon of mustard
- 1 tablespoon of vinegar
- 1 tablespoon of sugar
- 1/2 teaspoon of salt
- 1/4 teaspoon of pepper
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Instructions:

1. Begin by shredding the cabbage using a sharp knife or a mandolin. Cutting it in thin strips helps and works well for the recipe.

2. Peel and grate the carrots. Mix the grated carrots and cabbage in a large salad bowl.

3. Take a small bowl, whisk the mayonnaise, mustard, vinegar, sugar, salt, and pepper together.

4. Pour the dressing over the coleslaw and mix well until everything is evenly coated.

5. Cover and refrigerate for at least one hour before serving—the longer it is refrigerated, the better.

6. If desired, garnish with chives or green onions and serve chilled.

Tips for shredding and grating:
-Shred cabbage first to help with the grating of the carrots.
-Use a sharp knife or mandolin to ensure your vegetables are well shredded.
-If the shredded cabbage is too thick, slice it in half before you shred it.
-For even more flavor, consider adding a bit of celery or green onions to your coleslaw. 

Enjoy your delicious homemade coleslaw!
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Write step-by-step instructions for making homemade coleslaw using cabbage, carrots, mayonnaise, mustard, vinegar, sugar, salt, and pepper. Include measurements for each ingredient and tips for shredding the cabbage and carrots.
user
Ingredients:
- 1 small head of cabbage, shredded (about 4 cups)
- 2 medium carrots, peeled and shredded (about 1 cup)
- 1/2 cup of mayonnaise
- 1 tablespoon of mustard
- 2 tablespoons of vinegar
- 1 tablespoon of sugar
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper

Instructions:

1. Begin by shredding the cabbage and carrots. Cut the cabbage in half, remove the core, and then slice thinly into strips. Peel the carrots and grate them on the largest holes of a grater.

2. Place the shredded cabbage and carrots in a large mixing bowl.

3. In a separate bowl, whisk together the mayonnaise, mustard, vinegar, sugar, salt, and black pepper. Mix well until the dressing is smooth and creamy.

4. Pour the dressing over the cabbage and carrot mixture. Toss with tongs or a wooden spoon until the vegetables are evenly coated in the dressing.

5. Taste and adjust seasonings as necessary. Add more salt or pepper to your liking.

6. Cover the bowl and refrigerate the coleslaw for at least one hour before serving. This will allow the flavors to meld together and the cabbage to soften slightly.

7. Before serving, give the coleslaw a quick toss to redistribute the dressing. Garnish with extra black pepper or chopped fresh herbs, if desired.

Tips:

- To make shredding the cabbage and carrots easier, use a food processor with a shredding attachment. You can also buy pre-shredded cabbage and carrots at many grocery stores.
- For a creamier coleslaw, add more mayonnaise. You can also use Greek yogurt or sour cream as a substitute for some or all of the mayonnaise.
- If you prefer a sweeter coleslaw, increase the amount of sugar in the dressing. Alternatively, add a small amount of honey or maple syrup.
- Coleslaw can be made up to a day in advance, but it may become watery as it sits. Drain any excess liquid before serving.
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