Like many of my recipes, this was adapted from the Barefoot Contessa (I love you, Ina Garten), the original recipe is amazing (and you should definitely try and make it); mine is a simplified version. What makes it so easy is that I only use one kind of cabbage, unlike most recipes, which call for at least two varieties and shredded carrots. I also rough chop the cabbage rather than shred it (which also cuts down on prep time) though you are more than welcome to shred if that’s your preference. Finally, I cut the mayonnaise with greek yogurt which I like to pretend makes it healthier.

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