Coleslaw

I know it's heresy for a Southern cook to admit this, but I hate mayonnaise. I don't enjoy the flavor or mouth feel. It's not as though I can't appreciate what it contributes to recipes, but I always seek a viable alternative to mayonnaise whenever possible. When it comes to pasta and potato salad, I opt for vinaigrette over gloppy mayo every time. I love this version of mayonnaise-free coleslaw and I hope you will,  too. It keeps perfectly at room temperature for hours, so you don't have to worry about it spoiling on the picnic table.

Coleslaw
Serves 10
Prep Time: 20 minutes, plus overnight
Cook Time: None

• 1/2 large head of white (green) cabbage, shredded
• 1/2 large head red cabbage, shredded
• 1/2 large red onion, thinly sliced
• 2 cups shredded carrots
• 1/2 cup sliced almonds
• 2 tbsp sugar
• 1 tbsp salt
• 1 tbsp ground black pepper
• 2/3 cup white wine vinegar

Toss all ingredients in a large bowl and allow to chill overnight.