Lynn's Apple Pickle Grape Slaw
1/3 cup mayo
2 tablespoons cider vinegar or malt vinegar
2 tablespoons sugar
2 teaspoons coarse-grain brown mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
4 cups coarsely shredded cabbage
2 medium tart red and/or green apples, cored and chopped
3 large whole dill pickles, chopped
1/2 cup green or red seedless grapes
1/4 cup chopped onion
In a small bowl, stir together the mayo, vinegar, sugar, mustard, salt, and
pepper.
In a large bowl, combine the cabbage, apples, pickles, grapes, and onion. Add
the mayo mixture to the cabbage mixture; toss to coat. Cover and chill in the
refrigerator for 2 to 6 hours before serving. Stir before serving.
(To save time, use pre-shredded cabbage. For the pickles, choose the level of
sharpness that pleases you most.)