Coleslaw
Photo: Wikimedia Commons, CC BY-SA 2.0
This coleslaw is a plain, quick mix of white cabbage, red onion and a tangy dressing, ready in 10 minutes plus standing time. The standing time matters most: after a couple of hours the cabbage softens slightly and takes on the vinegar and onion. Use mayonnaise for a creamy version or olive oil for a lighter one. Savoy cabbage works well in place of white, and carrots, peppers or nuts can be added.
Instructions
If you are using cider vinegar, stir it into the mayonnaise until the two are thoroughly blended. If you are using olive oil instead of mayonnaise, the vinegar goes in with the oil in the same way.
Slice or shred the cabbage. Cut it coarse for a chunky slaw or fine for a softer one, whichever you prefer.
Put the cabbage and the sliced red onion in a large bowl. Pour over the dressing and toss until every shred is coated.
Leave the bowl to stand so the flavors can meld, at least 20 minutes and preferably a couple of hours. Toss once more before serving.
Make it personal.
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