½ of a small head of shredded purple cabbage
½ of a small head of shredded green cabbage
3-4 medium carrots, shredded
1 large green pepper, diced
4 fronds of dill, chopped (may add more for intensity)
1 ½-2 cups mayo (I used a homemade, egg-free mayo)
Salt and pepper to taste
*a fresh squeeze of lemon will freshen up the salad, optionalPreparation
Place the cabbage in a medium-sized bowl. Using your hands, massage the shredded cabbage to soften it. Add the remaining ingredients and toss to coat. Adjust the seasoning to your personal taste.
You should eat this within a day or two of making it.