parve

This coleslaw is popular among my friends who loath mayonnaise. This is something I can’t understand since I eat at least a spoonful of mayo (Helmann’s of course) out of the jar every day. However, I like this coleslaw for its reduced caloric value and fresh taste. It can also be made with red cabbage and raisins (instead of green cabbage and carrots) with a little garam masala substituted for the powdered mustard. The original recipe was taken from my tattered copy of Better Homes and Gardens Beginner’s Cookbook (my second cookbook ever—if you don’t count the Strawberry Shortcake one which was mainly how to play with your food to turn things like sandwiches into monkeys—something I was way to sophisticated for by age 4).

• 3 c very thinly sliced green cabbage (I quarter the head of cabbage, then use a very sharp knife to shave off slices which I then cut in half—this leaves the cabbage crunchier than shredding)

• 1 c carrots, cut into match sticks (once again, this makes for a crispier coleslaw than shredding)

• ½ red bell pepper, diced

Sauce:

• ¼ c vinegar

• 2 T brown sugar

• 1 T vegetable oil

• ½ t powdered mustard

• ½ t salt

Toss the vegetables in the sauce. Let chill for several hours or overnight to allow the flavors to develop. I usually keep this in the refrigerator for up to a week. Towards the end it gains flavor but loses crispiness.

Serves 6-8