Coleslaw
House coleslaw. One head of cabbage, a handful of other vegetables grated in for color and bite, vinegar, and enough real mayo to coat the whole bowl. No sugar in it — the carrot carries all the sweetness it needs.
Ingredients
- 1 head green cabbage, cored and shredded
- ½ green bell pepper, finely chopped
- 1 small onion, finely chopped
- 4 to 6 radishes, grated
- 1 large carrot, grated
- 2 tablespoons apple cider or white vinegar
- 1 to 1 ½ cups Hellmann’s real mayonnaise, enough to coat thoroughly
- Salt and black pepper
- Paprika, for the top
Instructions
Shred the cabbage as fine as you like it and put it in a large bowl.
Chop the green pepper and onion fine, grate the radishes and carrot, and add them to the cabbage. Keep the pepper and onion modest — they are accents, not the body of the salad.
Pour the vinegar over and toss.
Add the mayonnaise a few big spoonfuls at a time, tossing as you go, until everything is coated and nothing is dry at the bottom of the bowl. One head of cabbage usually takes about a cup and a quarter.
Season with salt and black pepper, taste, and adjust. Serve, or chill an hour first.
Dust the top with paprika before it goes to the table.
Notes
Amounts for the pepper, onion, radish, and carrot are a starting point — they are there for color and bite, so run them up or down by eye.
Grated radish gives it a peppery edge that plain slaw does not have. Red radishes are fine; a piece of daikon works too and is milder.
Salt the finished bowl rather than the raw cabbage. Salting the cabbage ahead pulls water out and thins the mayo.
Best the day it is made. It keeps a couple of days in the fridge but loses crunch and goes watery.