From Recipes from America’s Small Farms

1 lb. beets, peeled and grated

1 lb. granny smith apples, peeled and grated

½ lb. Savoy cabbage, very thinly sliced

Salt and freshly milled black pepper

¾ cup sugar

¾ cup cider vinegar

¾ cup prepared mayonnaise

Combine the beets, apples and cabbage in a large nonreactive bowl.  Season with salt and pepper to taste and set aside.

Combine the sugar and vinegar in a small saucepan.  Warm over very low heat, stirring until the sugar is dissolved.  Set aside until completely cool.  Very gradually whisk the mixture into the mayonnaise in a small bowl.  Add more salt and pepper to taste.

Fold the dressing into the slaw mixture; cover and refrigerate for about 3 hours.  Stir again before serving.