Unlike a garden salad, coleslaw keeps well in the fridge for a few days.
Coleslaw is a mixture of shredded cabbage, mayonnaise and seasonings, and often shredded carrots as well. Some cooks add vinegar to the dressing to prevent the cabbage from turning color and to add a zesty flavor. The ideal coleslaw has very thinly sliced cabbage pieces. Slicing a cabbage properly can be tricky, as the surface of the vegetable is smooth and can be slippery. Make sure you use a sharp, stainless-steel knife, as the chemicals that naturally occur in the cabbage will react with other metals, causing the cabbage to turn black.
Instructions
1. Remove any damaged, discolored or wilted outer leaves from the cabbage.
2. Place a damp towel under your cutting board to ensure it doesn't slip around.
3. Cut the head of cabbage in half, slicing the knife right through the stem.
4. Cut each half in half again so you have four equal quarters. Take each quarter, place the flat side down on your cutting board, and cut out the core. Discard the core as it is tough.
5. Place the flat side of each quarter on the board in turn and make long, thin slices. Bend the fingers of your cabbage-holding hand at a 90-degree angle with the cabbage to prevent cutting yourself.
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