When made correctly, coleslaw can be a wonderful Summer side. It's cooling, crunchy, and filled with vegetables. Since the supermarket variety is often drenched in a liquidy mayo-based dressing that's unappetizing, I prefer to make my own coleslaw. Sure, the recipe requires mayonnaise, but I control how much is added to the salad.
This version — my current fave — follows a classic and easy technique: you chop the veggies and coat them in the dressing. It consists of green cabbage, bell peppers, carrots, and onions; cider vinegar provides a necessary acidic tang. It's great served alongside ribs and beans, or sandwiched with pulled pork between two toasty buns. To learn how to make coleslaw, keep reading.
2 1/2 pound green cabbage, cored and cut into 3-inch chunks, then finely chopped or shredded Serves 8-10. Make ahead: Slaw can be chilled up to 1 day.
1 medium onion, finely chopped
1 large green bell pepper, finely chopped
1 large carrot, coarsely grated
1 1/4 cups mayonnaise
1/3 cup cider vinegar
2 teaspoon sugar
2 1/2 pound green cabbage, cored and cut into 3-inch chunks, then finely chopped or shredded
Make ahead: Slaw can be chilled up to 1 day.