Coleslaw

• 0.5 head of cabbage
• 2 medium carrots
• 0.5 onion
• 0.5 red bell pepper
• 0.5 cup raisins
• 0.5 cup of mayonnaise
• 1 Tbsp. cider vinegar
• Salt & pepper to taste

Slice the cabbage thinly and shred the carrots, bell pepper, and onion. You can use a food processor for this, but don't overdo it.

Mix everything together in a large bowl and refrigerate for a half hour before serving.

The amounts here are approximate. If the coleslaw seems too dry, add more mayonnaise.