Cole Slaw Recipe

Shred the cabbage as finely as possible to release most of the juices (which is so important if you want to make the best
tasting cole slaw). A good shredding method is to cut the cabbage head in quarters — lengthwise from the core to the top
— and remove the core. Then shred lengthwise with a very sharp knife, as thinly as possible. Sprinkle the shredded cabbage
with salt and pepper. Blend the lemon juice, honey, and oil, and pour this dressing over the slaw. Toss well, and add sesame salt
upon serving.

As a variation, use red cabbage and add 2/3 cup of white seedless raisins. Or add 1 cup of grated apple for each cup of
green cabbage, and dress with yogurt dressing (recipe to follow). Yields 6 to 8 cups.

From Cosmic Cookery by Kathryn Hannaford, copyright 1974 by Starmast Publications. Reprinted by
permission.

Read more about adding vegetables to salads: California Salad Recipes.