Coleslaw

 

1 pound cabbage (about ½ medium head), shredded fine or chopped (6 cups)

1 large carrot, peeled and grated

2 teaspoons kosher salt or 1 teaspoon table salt

½ small onion, minced

½ cup mayonnaise

2 tablespoons rice vinegar

Ground black pepper

¼ celery seed

 

1.    Toss cabbage and carrots with salt in colander set over medium bowl. Let stand until cabbage wilts, at least 1 hour and up to 4 hours.

2.    Dump wilted cabbage and carrots into the bowl. Rinse thoroughly in cold water (ice water if serving slaw immediately). Pour vegetables back into colander, pressing, but not squeezing on them to drain. Pat dry with paper towels. (Can be stored in a zipper-lock bag and refrigerated overnight.)

3.    Pour cabbage and carrots back again into bowl. Add onions, mayonnaise, celery seed, and vinegar; toss to coat. Season with pepper to taste. Cover and refrigerate until ready to serve.

 

 You can shred, salt, rinse, and pat the cabbage dry a day ahead, but dress it close to serving time.

     

To Shred Cabbage

 

1.    Quarter, then core the cabbage.

2.    Separate the cabbage quarters into stacks of leaves that flatten when pressed lightly.

3.    Use a chef's knife to cut each stack of cabbage diagonally into thin shreds. To chop the cabbage, turn the pile of shredded cabbage crosswise, then cut the cabbage shreds into a fine dice.

   

~Or~

To shred in a food processor, roll the leaves crosswise and place them in the feeder tube. Using the slicing disk and pressing lightly on the pusher, shred the cabbage. Repeat with the other stacks.