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This simple coleslaw recipe from Alice Waters has four ingredients plus salt and pepper, takes 15 minutes to assemble even if you’re chatting and sipping wine while you work, and sports just the right amount of flavor to keep things fresh and interesting while pairing well with basically everything you’d want to eat during the summer.
You could absolutely jazz it up with a huge handful of chopped herbs or some additional shredded vegetables (carrot, red cabbage, celery root, you name it), but honestly, it’s perfect the way it is. Hope you love it.
Watch the slightly uncomfortable video below (hi!) to see how to wrangle a cabbage.
- 1 small green cabbage
- ½ small red onion
- 1 tablespoon apple cider vinegar or white wine vinegar
- 4 tablespoons extra-virgin olive oil
- Fine sea salt and freshly ground black pepper, to taste
- Remove the tough outer leaves from the cabbage.
- Cut the head into quarters and remove the core from each piece.
- Using a sharp chef's knife or a mandoline, slice the cabbage into long, thin shreds and place in a large bowl.
- Slice the onion as thinly as possible and add to the bowl.
- Pour the vinegar and oil overtop and sprinkle with salt and pepper.
- Toss together (hands work just fine!) until well combined.
- Taste for seasoning, adjust as you like, and serve. It's great right away and also good the next day.
Adapted from The Art of Simple Food.
Amount Per Serving: Calories: 95Total Fat: 7.2gCarbohydrates: 8l2gFiber: 2.3gProtein: 1.5g