Summer Slaw

This is a riff on traditional coleslaw. The main surprise comes from the texture of the cabbage and a few well chosen embellishments that are chopped instead of shredded.

 

SERVES 4

 

Ingredients: 

FOR THE VEGETABLES:

Note: you may end up using only partial amounts of these. Cover the unused portion of cabbage with plastic wrap and it will keep, refrigerated, probably until the next time you want to make cole slaw.

 

A medium sized head of cabbage

A cucumber

A tomato

A scallion

 

FOR THE DRESSING:

4 tablespoons mayonnaise

2 tablespoons milk

2 teaspoons white or cider vinegar

2 to 3 tablespoons sugar

Salt and freshly ground black pepper

 

. . . . . . . .

 

Instructions: 

▪ Rinse and dry the cabbage, then remove any outer leaves that are bruised or not crisp. Cut several ⅛-inch slices and then chop them into pieces about ⅛ inch. Measure the chopped cabbage and continue cutting until you have 4 cups of it. Put the chopped cabbage in a mixing bowl.

 

▪ Chop the tomato, cucumber and scallion into pieces the same size as the cabbage, ending up with about ¼ cup of each.

 

▪ Mix together the ingredients for the dressing. Taste and adjust to suit your taste.

 

▪ Blend the dressing into the chopped vegetables. Cover and refrigerate for a couple of hours before serving.