Name: Mom's Coleslaw
Yield: Makes 4 to 6 servings
Ingredients: 6 cups medium-size red cabbage (organic, if possible), coarsely sliced; 3 tablespoons white vinegar; Kosher salt; 1 teaspoon Dijon mustard; 1 teaspoon celery seeds; 1 teaspoon Old Bay seasoning; 1 tablespoon Jane's Krazy Mixed-Up Salt; 3 tablespoons wine vinegar; 2 tablespoons shaved carrot; 4 tablespoons organic nonfat yogurt; 3 tablespoons Hellmann's mayonnaise; 2 tablespoons dill weed (organic, if possible), roughly chopped; Note: If you use a flavored salt or Old Bay seasoning, eliminate the kosher salt.; If you use wine vinegar, eliminate the white vinegar.; If you use carrot, eliminate the dill.

My mother always made wonderful side dishes — and made them look so easy. Indeed, they were! A few fresh vegetables, great herbs, a little mustard or vinegar, and kosher salt were all it took for her to make something taste like it came right from the garden. Here's her incredibly simple recipe for coleslaw — a step removed from traditional recipes that are typically bland and smothered in mayonnaise, this slaw is sharp and crunchy and great with salads, roast meats, and sandwiches.

Recipe notes

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This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.