|2||pound||green cabbage, quartered, cored and shredded fine|
|3||tablespoon||vinegar, cider or malt|
|1||each||onion, small, grated (optnl)|
|2||each||carrot, medium, grated|
|In a large mixing bowl, toss the cabbage with the vinegar and salt.|
Grate the carrots and optional onion directly into the bowl. Add the
mayonnaise and toss well.
The slaw can be served immediately, but it is much better -- more melded
and tender -- if allowed to stand and tossed occasionally for 30 minutes to
1 hour. For a very limp slaw, refrigerate several hours or overnight.
The law on cole slaw is cabbage and vinegar. All the rest is
interpretation. Adjust the recipe to taste: Add more mayonnaise,
substitute sour cream or yogurt for some (but not all) of the mayonnaise,
or add a supplement of one or the other. Add diced green and/or red pepper
if you have one, celery or caraway seeds if you like that kind of thing, or
shredded celery for an extra fresh taste.