Red Cabbage Slaw

I made this for my sister-in-law, Kelly's, 40th birthday garden party. I changed the original recipe to make it a little sweeter, but it was so pretty! Recipe originally from Anne Burrell

1 head purple cabbage, tough bottom ribs discarded, leaves shredded

3 carrots, peeled and grated

1 red onion, peeled and very thinly sliced

1 cup malt vinegar

Kosher salt

1 1/2 to 2 cups mayonnaise

2 Tablespoons Dijon mustard

1/4 cup to 1/2 cup sugar

Combine the cabbage, carrots and onions in a large serving bowl. Douse the vegetables with the malt vinegar, season with salt and let set for at least an hour. This will soften the cabbage and make it seem almost cooked but still with a great texture.

Stir in the remaining ingredients and taste for seasoning. Serve cold or at room temperature. Refrigerate leftovers.