Creamy Coleslaw

By norsegal8

Ingredients

• 1 pound cabbage (about 1/2 medium head), red or green, shredded fine or chopped
• 1 large carrot, peeled and grated
• 1 teaspoon tables salt
• 1/2 small onion, minced
• 1/2 cup mayonnaise
• 2 tablespoons rice vinegar
• ground black pepper

Preparation

Step 1

Be patient with letting it wilt, as it's not as good crunchy.

1. Toss the cabbage and carrots with salt in a colander set over a medium bowl. Let stand until the cabbage wilts, at least one hour or up to 4 hours.

2. Dump the wilted cabbage and carrots into the bowl. Rinse thoroughly in cold water (ice water if serving the slaw immediately). Pour the vegetables back into the colander, pressing, but not squeezing them to drain. Pat dry with paper towels (can be stored at this point in a zip-lock bag overnight).

3. Pour the cabbage and carrots back into a bowl. Add the onions, mayonnaise and vinegar; toss to coat. Season with pepper to taste. Cover and refrigerate until ready to serve.