Coleslaw

Preparation

1. Step 1

   Tear off and discard the tough outer leaves of: 1 small cabbage.

   Step 2

   Cut into quarters and remove the core. Turn cut side down and slice crosswise into thin shreds.

   Step 3

   Mix together in a large bowl with: 1/2 small red onion, sliced as thin as possible, Salt.

   Step 4

   Prepare a vinaigrette by mixing together: 1 tablespoon cider or wine vinegar, Salt, Fresh-ground black pepper.

   Step 5

   Stir to dissolve the salt and then whisk in: 4 tablespoons olive oil.

   Step 6

   Taste for acid and salt and adjust as desired. Pour the dressing over the cabbage and onions and mix well. Taste again for salt and acid. Eat right away or let it sit for a while to let the flavors permeate and the cabbage soften.

2. Variations

   Step 7

   Quarter and core 1 apple; slice thin or dice and mix in with the cabbage and onions.

   Step 8

   Stir in 2 to 3 tablespoons chopped parsley or other tender herbs at the end.

   Step 9

   Add 1/4 cup celery root, peeled and cut into a matchstick julienne.

   Step 10

   Mix in a couple of thinly sliced jalapeño or serrano peppers (seeds and stems removed), substitute lime juice for the vinegar, and stir in 1 tablespoon chopped cilantro at the end.

   Step 11

   Stir in 1/4 cup homemade mayonnaise (see page 46) in place of the olive oil.