Classic Coleslaw

Adapted from: America's Test Kitchen

Serves: 3-6

Prep time: 20 minutes
Rest time: 1 hour

Ingredients:

1/2 head (450 g / 1 lb) green cabbage, shredded or sliced thinly

1 large carrot, shredded

1 tsp salt

1/2 small onion, minced

1/2 cup mayo or vegan mayo

2 tbsp rice wine vinegar

ground pepper (to taste)

Can I have a moment of honesty time? I love coleslaw with fish fingers (fish sticks). The hot crispy fish next to the cold crunchy slaw is golden. I'm sure that's why so many people love it with fried chicken. 

This recipe is great because of how simple it is to prepare, how few ingredients it has, and it's not too heavy. Invest in good mayo! If you're in the US, I used Hellmann's or Trader Joe's. In Aus, I am using Hellmann's. Pick a mayo that has real ingredients without added fillers or thickeners.

Make a day ahead if it's easier. The cabbage will be more wilted. Chop the onion finely so as not to have crunchy oniony bits throughout. Or don't, if you like those potent onion bites. 

Ingredients:
1/2 head (450 g / 1 lb) green cabbage, shredded or sliced thinly

1 large carrot, shredded

1 tsp salt

1/2 small onion, minced

1/2 cup mayo or vegan mayo

2 tbsp rice wine vinegar

ground pepper (to taste)

Directions:
1. In a large bowl, combine the cabbage and carrot and add the salt. Mix together, and allow to wilt for an hour. 

2. Meanwhile, in a small bowl, combine the onion, mayo and rice vinegar and set aside.

3. Rinse the vegetables under cool water, pressing to drain and patting mostly dry with a paper towel. 

3. In a large bowl, mix together the vegetables and mayo dressing and season with pepper. 

4. Refrigerate and serve cold within 3-4 days.