Easy Tri-Color Coleslaw
1 small head of green cabbage
1/2 small head of red cabbage
2 medium-large carrots, scraped and grated
1 jar Marzetti Original Slaw Dressing
Cut both the green and red cabbage into wedges and then, with a sharp knife, thinly slice the cabbage into shreds and place in a large bowl. Add the grated carrots and pour about 1/2 the jar of Marzetti Original Slaw dressing (or to taste) and mix thoroughly; chill in the refrigerator for several hours before serving (the cabbage will wilt as it chills).
*Note: Hand cutting/slicing your own cabbage will give it the consistency of a cross between slaw and salad. I prefer slaw that isn't too finely shredded because it tends to get soggy, but you can cut or shred your cabbage to your own personal preference. Cutting your own cabbage is so much fresher than the bagged slaw mix you buy in the bagged salad area of your supermarket. The Marzetti Original Slaw dressing is found in the "non-refrigerated" salad dressing aisle.