Coleslaw

Directions

1. 1
   Tear off and discard the tough outer leaves of: 1 small cabbage.
2. 2
   Cut into quarters and remove the core.
3. 3
   Turn cut side down and slice crosswise into thin shreds.
4. 4
   Mix together in a large bowl with: 1/2 small red onion, sliced as thin as possible, Salt.
5. 5
   Prepare a vinaigrette by mixing together: 1 tablespoon cider or wine vinegar, Salt, Fresh-ground black pepper.
6. 6
   Stir to dissolve the salt and then whisk in: 4 tablespoons olive oil.
7. 7
   Taste for acid and salt and adjust as desired.
8. 8
   Pour the dressing over the cabbage and onions and mix well.
9. 9
   Taste again for salt and acid.
10. 10
    Eat right away or let it sit for a while to let the flavors permeate and the cabbage soften.
11. 11
    Quarter and core 1 apple; slice thin or dice and mix in with the cabbage and onions.
12. 12
    Stir in 2 to 3 tablespoons chopped parsley or other tender herbs at the end.
13. 13
    Add 1/4 cup celery root, peeled and cut into a matchstick julienne.
14. 14
    Mix in a couple of thinly sliced jalapeno or serrano peppers (seeds and stems removed), substitute lime juice for the vinegar, and stir in 1 tablespoon chopped cilantro at the end.
15. 15
    Stir in 1/4 cup homemade mayonnaise (see page 46) in place of the olive oil.