Coleslaw.
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Cabbage, mayonnaise, sugar, lemon, vinegar, salt.
Black pepper, cayenne pepper, paprika.
In the evening, chop up some cabbage into very
small bits until you have about 6 cups of chopped
cabbage. That's probably about half the cabbage,
depending on the size of your cabbage. Put it in
a big bowl. Mix two tablespoons of salt into that
cabbage bowl as thoroughly as you can. Cover it
somehow and put it in the fridge over night.
In the morning, rinse the salt off the cabbage as
best you can, and dry it out as best you can. I
put some into a strainer, rinse it in there,
squeeze it out in the strainer, transfer it onto
some paper towels, and put some more paper towels
on top, and squeeze it again, then dump the
somewhat drier cabbage into another big bowl. I
do that a bunch of times until I've done all the
cabbage. Probably using regular towels is better
than paper towels.
Then I get a cereal bowl and put in 1/2 cup of
mayonnaise, 2 tablespoons sugar, 1 1/2 tablespoons
lemon juice, 1 tablespoon vinegar, and 1/4
teaspoon salt. And then some seasoning. 1/2
teaspoon black pepper is fine. 1/4 tsp cayenne
pepper and 1/4 tsp smoky paprika is good too.
You'll think of something. Mix it well in the
little bowl. Then add it to the big bowl of
cabbage and mix well. Cover it and put in the
fridge for a few hours to let the flavor soak in.
It will keep in the fridge for days, so you can
eat it all week. Or not, if you eat lots every
day.
