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(recipe, Jim Dixon)

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With a family divided into opposing camps over mayonnaise, I developed a semi-creamy coleslaw that everybody likes. If you like your coleslaw creamier, add about 1/2 cup mayonnaise to the prepared slaw and mix until evenly distributed.


  1. 2 Tbsp. red- or white-wine vinegar
  2. 1 Tbsp. sugar
  3. Pinch of sea salt
  4. Freshly ground black pepper
  5. ½ cup extra-virgin olive oil
  6. 1 large head green or red cabbage


  1. In a large mixing bowl, combine vinegar, sugar, a good pinch of sea salt, and the freshly ground black pepper. Mix until the sugar and salt are completely dissolved, then stir in the extra-virgin olive oil to form an emulsion.
  2. Split a head of green cabbage into quarters and cut away the core. Lay each quarter flat-side down and slice thinly, then cut across the slices to make pieces about one-half inch long. Add to the dressing and toss well, then taste and adjust salt and pepper. If the coleslaw seems a little flat, sprinkle in a little more vinegar. If it’s too sharp, add more olive oil.


Culinate editor's notes: For truly thin slivers of cabbage, use a mandoline instead of a knife; for faster prep, shred the cabbage in a food processor. Caraway seeds are a nice addition to this dish.