Coleslaw
A classic and vibrant dish that pairs perfectly with rich, savory dishes. It's no surprise that you see coleslaw all the time at barbeques. Both mayonnaise-based and vinegar-based are traditional and both have their time and place (pictured is mayonnaise-based). Or you could even try something in between -- this is coleslaw after all, and there's plenty of room for experimentation.
Active Time: 20 min
Total Time: 20 min
Ingredients
> green cabbage (1/3 medium)
> red cabbage (1/6 medium)
> carrot (1 large)
Mayonnaise dressing:
> mayonnaise (1/2 cup)
> apple cider vinegar (1 tbsp + 1 tsp)
> honey (1 tbsp)
> celery seed (1/2 tsp)
> salt, pepper
Vinegar dressing:
> apple cider vinegar (3 tbsp)
> olive oil (1.5 tbsp)
> honey (2 tsp)
> celery seed (1/2 tsp)
> dijon mustard (1/2 tsp)
> salt, pepper
Instructions
1. Quarter and and remove the core from the cabbage. Cut lengthwise into thin slices, cutting the longer pieces in half or thirds as necessary.
2. Using a box grater, mandolin, or knife, cut the carrots into thin slivers.
3. Make the dressing (either mayonnaise based or vinegar based) by mixing everything together with a whisk.
4. Assemble by putting the cabbage and carrots in a bowl, drizzling over the dressing, and mixing thoroughly.
Notes/Tips:
> The listed ingredient amounts are a good baseline, but please adjust to your personal preferences! The dressing is fairly simple and each ingredient adds a specific component to the dish, so it should be fairly easy to tell what you need more/less of. And feel free to adjust the vegetables too -- you could use sliced onions, raddichio, and a whole host of other vegetables.
> Similarly, feel free to adjust the acid (different types of vinegar, even citrus if you want a bit of extra brightness), source of sugar (maple syrup is common), and spices. But accept no substitutes for the celery seeds.