Coleslaw is the western answer to an Arabic cabbage salad.Both are very good, but frankly the Arabic cabbage salad, a gift to this blog from reader Nadia, trumps coleslaw every time.
I do love the colors most of all: faint green cabbage, bold purple cabbage, sunset orange carrot, fluorescent green apple. God’s creations never cease to astound me.
A tangy mayonnaise dressing combines the finely shredded vegetables and I recommend letting it sit an hour or two to soften the fibres a bit.
1 1/2 cups shredded green cabbage
1 cup shredded purple cabbage
1 cup shredded carrot
1 granny smith apple, shredded
1/4 cup mayonnaise
1/4 cup lemon juice
1 tsp salt
1 tsp sugar
Finely shred the two kinds of cabbage, carrot, and apple.
Whisk the mayonnaise, lemon juice, salt, and sugar.
Pour the dressing over the shredded vegetables and toss to coat.
Cover and refrigerate about two hours before serving.