CLASSIC COLESLAW
6 to 8 servings
This creamy slaw is the American favorite. For a more flavorful creamy dressing, substitute Alabama White Barbecue Sauce. For a lighter slaw with a vinegary bite, omit the mayonnaise and add more vinegar to taste, or toss it with Vinaigrette instead.
Remove the outer leaves and core from:
- 1 small head green or red cabbage (about 2 pounds)
Finely shred or chop by hand, on a mandoline or in a food processor (you should have 8 to 9 cups). Salt the cabbage, see above, if desired. Place in a deep bowl with one or more of the following:
- 1 large carrot, grated
- (8 green onions or 1 small red onion, thinly sliced, or ½ cup Quick-Pickled Onions)
- 3 or 4 slices bacon, cooked until crisp and crumbled
- 2 tablespoons chopped parsley, chives, or other herb
- ½ teaspoon dill, caraway, or celery seeds, or a combination
Mix together in a separate bowl:
- ¾ cup mayonnaise
- ¼ cup cider vinegar or rice vinegar
Add this dressing to the vegetables bit by bit, tossing, until it lightly coats the cabbage. Season to taste with:
- Salt and black pepper