What: Coleslaw
Where: The Art of Simple Food
Who: Alice Waters

This coleslaw is fresh and lovely in its simplicity, and simplicity of course is Waters’ specialty. There are some wonderful Variations (additions) for this recipe: apple, parsley, celery root, jalepeño or serrano, lime juice, cilantro, or mayonnaise (or a combination).  Here, I added the apple, parsley, and cilantro to keep it refreshing and understated. But if I wanted to serve it on our tacos tonight, I would have added the jalepeño, lime, and cilantro instead. And the apple and mayo version would be wonderful on a chicken salad sandwich! Her Variations are truly helpful prods to creativity and menu inspiration.

Waters calls for a “small cabbage.” I used a very fresh green cabbage the size of a softball (plus 1/2 cup red cabbage for color). I would suggest that if you use a cabbage any bigger than this, double the dressing or else the coleslaw will be dry. Waters calls for 1 Tablespoons apple cider vinegar; I used 2 Tablespoons. The extra vinegar helps the onions’ bite to mellow a little more, while also breaking down (pre-digesting) the raw cabbage. Twice she calls for “salt.” I used a generous pinch each time.