Raw cabbage salad, otherwise sometimes known as coleslaw, is a favorite in our family, and I make it at least once a week. We often eat it at dinner throughout the year, and I eat the leftovers at breakfast as part of an Oslo meal. My version doesn’t have nearly as much vinegar or mayonnaise as most versions of coleslaw, particularly what you might buy in the store, which is why I prefer to call it a raw cabbage salad. My sister-in-law actually makes the dressing without mayonnaise, which I’ve included as an option below. This salad, with either type of dressing, will keep for most of the week in the fridge, which is why I make so much at once. If you aren’t trying to feed a five-person house, you might want to halve the recipe, or otherwise experiment with how long this salad will actually keep.
Raw Cabbage Salad (one version, at least)
Finely slice half of a head of white cabbage, or alternately a quarter head white cabbage and a quarter head savoy cabbage. Grate in two large carrots. This is forms the base for the salad, but you can add in whatever you have in the vegetable bin now. I try to add chopped green onions, if I have them, and grate in either some swede/rutabaga or parsnip. I’ve also grated in celery or turnip. Sister-in-law sometimes grates in beets, but I’m not a big fan of them, so I don’t. I suppose you could also add grated apple sprinkled with lemon juice, which would be nice with the celery. Once you are convinced you have enough salad, toss with one of the dressings below.
Beat 3 tablespoons mayonnaise and 3 tablespoons vinegar, either high-quality cider or herb-flavored (the basic vinegar is too harsh for my taste), until emulsified and smooth. Add salt, pepper, garlic powder, and parsley to taste. The dressing should be strongly-flavored, as the salad is actually thinly dressed. If the dressing is too thick, you can beat in more vinegar or, alternately, milk. Pour over salad and toss to cover. Obviously, you can change the seasonings to suit your taste, but these are the ones I typically use.
Beat equal parts salad oil and flavored vinegar. Beat in a bit of salt and ½ tablespoon of sugar for every tablespoon of vinegar. Add water to thin, if necessary. At this point, you can flavor a bit with parsley if you want to. Pour over salad and toss to cover. This one works well with celery, apple, and beet.