Top | Jim Dixon
(recipe, Jim Dixon)
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.
- 2 Tbsp. red- or white-wine vinegar
- 1 Tbsp. sugar
- Pinch of sea salt
- Freshly ground black pepper
- ½ cup extra-virgin olive oil
- 1 large head green or red cabbage
- 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.
- 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.