Creamy Coleslaw 1 pound of cabbage (about ½ to ¾ of a head) Shredded or finely chopped (quarter first, then core and lay the quarter flat to chop) 2 carrots, grated and unpeeled 2 teaspoons kosher salt or 1 teaspoon table salt ½ small onion, minced ½ cup mayonnaise 2 Tablespoons rice wine vinegar black pepper Toss cabbage and carrots with salt and let sit in a colander over a medium bowl. Let sit at least an hour and up to 4. Dump cabbage and carrots into the bowl and rinse thoroughly with cold water. Place back into the colander and press them, but don’t squeeze, to drain. Pat dry with paper towel and set aside. (You can store this overnight in an airtight container in the fridge if you like). Combine in the bowl cabbage, carrots, onion, mayo, and vinegar. Toss to coat everything and season with black pepper. Sweet and Sour Coleslaw 1 pound of cabbage (about ½ to ¾ of a head) Shredded or finely chopped (quarter first, then core and lay the quarter flat to chop) 2 carrots, grated and unpeeled ½ cup sugar 2 teaspoons kosher salt or 1 teaspoon table salt ¼ teaspoon celery seed or 1 teaspoon toasted cumin 6 Tablespoons sesame, peanut, or vegetable oil ¼ cup rice wine vinegar black pepper Toss cabbage and carrots with salt, sugar, and celery/cumin seed and let sit in a colander over a medium bowl. Let sit at least an hour and up to 4. Pour away the liquid in the bowl and add in the carrot/cabbage mixture. Pour in oil and vinegar and toss to coat. Add black pepper to taste. Can be refrigerated for up to 2 days.
 

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