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.