Sunday, July 09, 2006

Cole Slaw

1 head green cabbage

1/4 cup mayo
1 teaspoon sugar
2 tablespoons white or red wine vinegar

Core and shred the cabbage, and spread out on a clean surface. Salt generously. Let sit for 2-3 hours or longer. This will remove a lot of the "juice" and water from the caabbage, as well as flavor it. After 2-3 hours, gather cabbage by the handful and squeeze fistfuls of it over the sink, as if you're wringing it out. A LOT of water will come out of it. Rinse the cabbage in cold water for several minutes, then squeeze it again.

While the cabbage drains, mix the dressing, adjusting it to your taste. Do not salt it again.

Add the dressing and chill several hours before serving. Better if chilled overnight.

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