cilantro coleslaw

Not a cilantro fan? Skip it and the mint, too. Add a grated small cored, unpeeled apple.

Ingredients

1/2 head green cabbage, outer leaves removed, cored, shredded coarsely into 1/4″ slices with chef’s knife
3 green onions, trimmed and minced (white and green parts)
1 large carrot, grated
Small handful fresh cilantro, chopped
2 tablespoons fresh mint, chopped (optional)
Kosher salt
1/4 teaspoon each crushed red pepper and freshly ground white pepper -- can sub black pepper
2 pinches white sugar, divided
2 Tablespoons white vinegar, divided
2-3 tablespoons mayonnaise, or to taste

Instructions

In a large bowl, place cabbage, onions, carrot, cilantro, mint (if using) and toss well. Sprinkle with salt (to taste), both peppers, and the first pinch of sugar. Add 1 tablespoon of the vinegar and toss well.
Set aside. In a small bowl, stir together the other 1 tablespoon vinegar with the mayonnaise and the second pinch of sugar. Pour over cabbage mixture and toss well. Taste and re-season. Serve at room temperature or cold. Store tightly covered in refrigerator up to 4 days

Notes

If you’d like the salad with less fat (no mayonnaise), it’s tasty with ONLY THE VINEGAR (and spices) for dressing. If you like coleslaw a bit wetter and are going to eat it all in one day, you’ll be happy with more mayonnaise. Please skip crushed red pepper if you don’t like spicy food.