We spent a week in Utah this December and for whatever reason, we ate a lot of coleslaw. Clearly there are a thousand ways to make it. My mother has been using this method since I was a little girl. It’s light and delicious and goes with everything.
Coleslaw (serves 6)
- 1 medium head of green cabbage (or half of a large head of cabbage)
- 2 Granny Smith apples, peeled, cored and cut into small cubes
- 2 teaspoons good quality white wine or champagne vinegar
- ½ teaspoon salt
- 2 teaspoons sugar
- ½ – ¾ cup of mayonnaise
Thinly slice the cabbage. Toss all of the ingredients together in a mixing bowl. Adjust the mayonnaise. We don’t use a lot, just enough to coat the cabbage. Serve.