Coleslaw
From the Jim Dixon collection
Introduction
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 prepared mayonnaise to the prepared slaw and mix until evenly distributed.
Ingredients
| 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 | head green cabbage |
Steps
- 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.
Notes
Love all things coleslaw? Be sure to read Jim Dixon’s love letter to cabbage.
This content is from the Jim Dixon collection.