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.

Coleslaw

Coleslaw

Coleslaw Recipe 2010-07-06 16:37:29

Ingredients

2 1/2 pound green cabbage, cored and cut into 3-inch chunks, then finely chopped or shredded
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

Directions

  1. Toss all vegetables in a large bowl with 1 teaspoon each of salt and pepper.
  2. Whisk together mayonnaise, vinegar, and sugar, then toss with slaw, slowly, gradually adding in the dressing until the veggies are coated, but not drenched in sauce.
  3. Chill, covered, stirring occasionally, at least 1 hour (for vegetables to wilt and flavors to blend).

Serves 8-10.

Make ahead: Slaw can be chilled up to 1 day.