about 1000 ml very finely shredded white cabbage
1 - 2 medium carrots
1 medium, sweet apple (eg "Pink Lady", "Braeburn")
dash of white balsamic vinegar (or apple wine vinegar or white wine vinegar)
about 3 tbsp (or to taste) sugar
pinch of salt
Preferably use juicy, fresh summer cabbage, if available. Remove the outer leaves from the cabbage and rinse it. Cut the cabbage in large chunks, remove the core parts and shred the chunks using a food processor's slicing/shredding attachment fitted with the finest julienne disk, or by hand using a mandoline or other slicing device, adjusted to the finest setting.
If using winter cabbage, put the shredded cabbage in a colander and pour boiling water all over it, to make it softer. Drain the cabbage thoroughly, squeeze it as dry as possible and let it cool.
Young and tender summer cabbage does not have to be rinsed with boiling water, but you can rinse it with cold water to remove any impurities.
Peel the carrot(s) and peel and core the apple. Shred them using a coarse grater/grater plate. Mix the shredded apple and carrot with the cabbage.
Mix in the sugar, salt and pepper, and the vinegar and mayonnaise. Toss thoroughly, cover and let stand in refrigerator for 2 hours before serving.
Recipe source: family recipe.