I’m a big fan of coleslaw, and this is one of the best I’ve tasted. My friend Elaine’s passion is her art, and she’d much rather be in the studio with her clay than in the kitchen. This means she prefers streamlined cooking, but she also likes things that taste good. This is an example. She took the original recipe and cut back the mayo and sugar so the slaw is lighter. I think if you had a dictionary with definitions you could taste, this would be what you’d find for “coleslaw, with mayonnaise dressing”. Essential, flavorful, it exalts cabbage.
INGREDIENTS:
1 small head cabbage 1/4 cup red onion (around ½ small onion) 1/3rd cup sugar ¼ cup cider vinegar 1 cup mayonnaise 1 teaspoon salt, or to taste Lots of freshly coarse ground black pepper, or to taste
METHOD:
Shred the cabbage and onion in a food processor fitted with the grater disc. Feed the cabbage vertically with root end up or down.
This ensures the cabbage is cut into little bits, rather than strands, which is one of the things that give this slaw its character.
Mix the sugar and vinegar together, whisking to dissolve the sugar. Whisk in the mayonnaise, combine thoroughly. Season with salt and pepper.
Mix in the cabbage and onion, making sure to combine well and coat all the cabbage.
Refrigerate one hour at least before serving so flavors marry.
Serves: 8 or more
Source: Elaine Pinkernell
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