FOR THE SAUCE
¾ cup regular mayonnaise
¼ - 1/3 cup white vinegar
2 tablespoons honey
1 teaspoon coarse ground black pepper
FOR THE SLAW
6 cups green cabbage - thinly sliced or shredded
1 cup purple cabbage - thinly sliced or shredded
1 cup carrot - peeled and shredded or shaved
¾ - 1 cup red onion - thinly sliced or chopped
½ cup dried cranberries
In a glass bowl with at least a two cup capacity, add the sauce ingredients and stir well until completely combined. Cover and refrigerate while preparing the slaw, or up to two days, before serving. Cut up, chop, slice, or shred the green and purple cabbage, carrot, and red onion to your liking and place in a large mixing bowl with the cranberries. Shortly before serving, add the sauce and toss slaw and the sauce together until all the ingredients are completely coated. Garnish with fresh parsley or thinly sliced scallions and serve.