Alice Waters Vegan Coleslaw (No Mayo)
This is about the most pared-down version of coleslaw imaginable. As she does, Alice Waters extracts the essence of fresh, seasonal ingredients and combines them unfussily into something magical.
Servings: 8
Calories: 95kcal
Ingredients
- 1 small 1-pound/454-gram green cabbage
- ½ small red onion
- 2 tablespoons (30 ml) apple cider vinegar
- 2 tablespoons (30 ml) extra-virgin olive oil
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Remove any tough or wilted outer leaves from the cabbage.
- Cut the head into quarters and remove the core from each piece.
- Cut each quarter lengthwise into two to three wedges.
- Using a sharp chef's knife, slice the cabbage into thin shreds.
- Slice the onion from root to tip as thinly as possible.
- Pour the olive oil, apple cider vinegar, salt, and pepper into a large mixing bowl.
- Whisk to create a nice, emulsified dressing.
- Add the cabbage and onion to the bowl.
- Toss to coat evenly with dressing.
Video
Notes
- While this recipe is great right out of the gate, it's also nice — and almost becomes a different thing entirely — after a rest in the fridge. You can make it earlier in the day, or even the night before, and let the salt and vinegar work their magic on the cabbage.
- Leftovers keep well in an airtight container in the fridge for a week. The cabbage will soften up a bit over time, but it's all good.
- Adapted from The Art of Simple Food.
Nutrition
Calories: 95kcal | Carbohydrates: 8g | Protein: 1.5g | Fat: 7.2g | Fiber: 2.3g