Carrots and apple add sweetness and color to this classic coleslaw. Salting and draining tenderizes the cabbage, while leaving it with some crispness, a texture I prefer to that of raw cabbage. It also prevents the cabbage from leaching water into the dressing, keeping the salad creamier. If you omit this step, add 1/4 teaspoon of kosher salt to the dressing.

See Also

Caesar Salad for Two

Shaved Fennel and Celery Salad

Red Potato Salad with Herbs

Ingredients

• 4 ounces red or white cabbage, shredded (you should have about 2 cups)
• 1 slightly rounded teaspoon kosher salt
• 1 scallion, sliced thin
• 1/4 small firm, medium sweet apple
• 1 small carrot, peeled and trimmed
• 1/4 small green or red bell pepper (optional)

• Dressing

• 1 teaspoon cider vinegar
• 2 tablespoons mayonnaise
• 1 tablespoon whole milk yogurt
• 1/8 teaspoon prepared horseradish
• 1 teaspoon brown sugar
• 1/8 teaspoon whole mustard seed
• 1/8 teaspoon whole celery seed
• Several grinds fresh black pepper

• Yield: 2 servings

Preparation

1. Place the cabbage in a colander or the basket of a salad spinner and sprinkle the kosher salt over it, tossing to distribute the salt (if you're using fine table salt, use about half the amount). Put the colander on a plate to catch any water or put the salad spinner basket into the salad spinner. Let the cabbage sit for about 15 minutes, then rinse the cabbage very thoroughly. If you're using a salad spinner, spin the cabbage until dry; if not, drain well, then blot with a clean towel or paper towels.

3. Peel the apple if you like (I leave the peel on for a bit of color) and cut it into thin strips 1 to 2 inches long. Coarsely grate the carrot or cut it into julienne (I use a julienne peeler for this, but it's not necessary). Toss the cabbage with the rest of the salad ingredients together in a medium bowl.

2. In a small bowl, whisk together all of the dressing ingredients. Pour the dressing over the slaw and toss to coat. Adjust seasoning; the cabbage adds enough salt for my taste, but you may prefer additional salt. The salad can be eaten right away, but I think it's better if it sits for 20 minutes or so at room temperature or for a couple of hours in the refrigerator. If you have extra salad, it will keep for a couple of days.

Notes:

• If I have red or green bell pepper to use up, I add them to the salad. They're pretty and flavorful, but optional.
• I like Gala or Braeburn apples for this salad. For other options, see this guide.
• To reduce fat and calories, use 2 tablespoons of yogurt and 1 of mayonnaise. The dressing will be slightly more tangy but still delicious.

• If you don't have whole mustard seed, you can substitute a pinch of ground mustard.