- 1 cup mayonnaise
- 1/3 cup sugar
- 1/3 cup white vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika
- 1 pound cored cabbage, cubed and chopped
- Whisk together first six ingredients until smooth. Toss cabbage with mayonnaise mixture. Refrigerate, covered, for 2 hours. Yield: 8 servings.
Originally published as CB's Creamy Coleslaw in Taste of Home June/July 2017
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