The boy likes his coleslaw but I can’t stand mayonnaise. I wanted to make a batch for him without going the KFC route. I used two kinds of cabbages for color. The purple cabbage, also known as red cabbage, looked very pretty against the yellow bell pepper. A sprinkle of scallions provided some green and the tomatoes a burst of orange. I just used a dollop of light mayonnaise here to keep me from being grossed out. If you don’t want to splurge on truffled vinegar, you can use cider vinegar instead.
a quarter head of green cabbage, shredded
a quarter head of purple cabbage, shredded
1 yellow bell pepper, julienned
3 stalks to scallions, chopped
half a pint of grape tomatoes, halved
fresh basil leaves
1 tbsp of light mayonnaise
a jig of truffled vinegar,
1. In a bowl, sprinkle salt over shredded cabbage. Set aside for about an hour. Squeeze cabbage with paper towel to remove water.
2. Toss cabbage with the remaining vegetables.
3. In a separate bowl, whisk mayo with vinegar and season with salt and pepper. Pour over salad.
Dare to serve this coleslaw with fried chicken?