Thursday, January 19, 2012
I love coleslaw but I don't like commercial mayonnaise. This is my mayoless version that I make it at least once a week. It works just as well for a weekday dinner or for Shabbat lunch (It goes really well with cholent!). It is super easy to make and everyone always loves it.
Cabbage sliced thinly
Apple cider vinegar
Extra virgin olive oil
1. I have no exact measurement I just cut as much cabbage as I need and then add shredded carrots and chopped scallions.
2. Add the apple cider vinegar and extra virgin olive oil. I use about a 1:1 ratio of vinegar and oil.
2. Add salt to taste and then toss.
3. Taste and adjust the salt and dressing if necessary.