- 4
Ingredients
- For the dressing:
- 1/3 - 1/3 cup cider vinegar
- 3 - 3 T. sugar, plus more to taste
- 1 - 1 t salt, plus more to taste
- 1/2 - 1/2 t freshly ground black pepper
- For the slaw:
- 1/2 - 1/2 medium-size head green cabbage (about 16 ounces)
- 2 - 2 large ripe tomatoes, cut crosswise into 1/4-inch slices
- 4 - 4 T. mayonnaise
- 2 - 2 T. sweet pickle relish
Preparation
Step 1
1. Make the dressing:
Combine the vinegar, sugar, salt, and pepper in a large nonreactive bowl and whisk until the sugar and salt dissolve. Taste for seasoning, adding sugar or salt as necessary; the dressing should be highly seasoned.
2. Make the slaw:
Remove the core from the cabbage and discard it. Cut the cabbage in a food processor using the shredding disc or using a mandoline. Work in batches so as not to overcrowd the processor bowl. You'll have about 5 cups of cabbage.
3. Add the shredded cabbage to the bowl with the dressing. Stir to mix, then let stand for 10 minutes. Mound the slaw on a platter or plates. Lean the tomato slices against the coleslaw. Garnish with dollops of mayonnaise, placing a spoonful of relish in the center of each.