Classic cole slaw of deeply flavored, sweet-and-tangy cabbage. The secret is to do a rapid purge of excess cabbage liquid with a quick cure of salt and sugar before tossing the shreds in a creamy dressing.
CRANBERRY-ALMOND COLESLAW 1/4 cup apple cider vinegar 2 T Dijon mustard 2 T honey 3/4 t salt 1/4 t freshly ground pepper 1/4 cup canola oil 2 (10-oz.) pkgs shredded coleslaw mix 1 cup chopped, smoked almonds 3/4 cup sweetened dried cranberries 4 green onions, sliced 2 celery ribs, sliced
Avocado Coleslaw - 6 cups finely shredded purple and green cabbage 2 ripe avocados (original recipe called for 1, I used 2) 2 tablespoons finely chopped onion (recipe called for red, I used white) 3 tablespoons lemon juice 3 tablespoons cilantro leaves, diced 1/4 teaspoon sea salt pinch of black pepper