Red and green cole slaw

November 19, 2007

Serves 6

1	medium head green cabbage, quartered and cored
1/2	head red cabbage, cored
2	tablespoons coarse salt
2	carrots, grated
1	green bell pepper, cored, seeded, and cut into fine strips
1	bunch scallions, finely chopped
1/4	cup mayonnaise
1/3	cup granulated sugar
1/2	cup distilled white vinegar

1. With a sharp knife or a hand-held slicer, cut the cabbages into thin shreds. Set a colander over a large bowl. Layer the cabbage and salt in the colander. Set aside for 30 minutes.

2. Use your hands to squeeze the excess moisture from the cabbage. Transfer it to a large bowl. Add the carrots, green pepper, and scallions. Toss thoroughly.

3. In a small bowl, whisk the mayonnaise until smooth. Whisk in the sugar and vinegar. Add the dressing to the cabbage mixture and toss well. Taste for seasoning and add more salt, vinegar, or mayonnaise, if you like. Cover with plastic wrap and refrigerate for at least 2 hours or for as long as overnight. Toss again just before serving. Sheryl Julian

MORE RECIPES To see many more dishes for the holiday table, go to boston.com/food.