Coleslaw

Ingredients

• 500 g green cabbage, finely shredded
• 120 g carrot, coarsely grated
• For the creamy dressing
• 120 g mayonnaise
• 30 ml white wine vinegar
• 10 g sugar
• 1 tsp fine salt
• ½ tsp ground black pepper, freshly ground
• For the vinegar-based dressing (alternative)
• 60 ml cider vinegar
• 30 ml neutral oil
• 10 g sugar
• 1 tsp fine salt

Method

1. 1
   Finely shred the cabbage and grate the carrot. Toss with salt and set aside for 15 minutes. Excess water will draw out of the vegetables; squeeze firmly and discard the liquid. The cabbage should feel noticeably drier and slightly limp.
2. 2
   For the creamy tradition: whisk together the mayonnaise, white wine vinegar, and sugar until the sugar dissolves and the dressing is uniformly smooth. For the vinegar-based tradition: whisk together the cider vinegar, neutral oil, and sugar in the same manner. This is where the dish lives or dies — the acid level must be sharp enough to cut through the fat it will accompany; taste the dressing alone and adjust until it is noticeably tart before the vegetables dilute it.
3. 3
   Combine the drained cabbage and carrot with the chosen dressing. Toss thoroughly until every strand is coated. Rest for at least 10 minutes before serving; the slaw should glisten and the cabbage soften fractionally further without losing all resistance.