220 g mayonnaise
50 g onion, diced very fine
15 ml lemon juice
2.5 ml black pepper
(1) Cut the core out of the cabbage and cut it into pieces. My mother likes to cut it into big pieces; I like to cut it into little pieces. I think she wants to make certain that nobody will accuse her of having used a food processor.
(2) Mix the pepper and lemon juice and onion in with the cabbage.
(3) Add the mayonnaise, mix well, and refrigerate.
Vary the amount of mayonnaise according to how much you are worried about calories. Vary the amount of onion if you do or don’t like raw onion.
When I make coleslaw for my mother or sister, I leave out the onion and the black pepper, and put in 15 g of sugar.
When I make slaw for a picnic or barbecue or someplace where subtlety will not be rampant, I add 5 ml of dry mustard, 10 ml of paprika, and 2.5 ml of celery or caraway seed. If I’m trying to astonish somebody, I will add nuts, cheese, tarragon, whipping cream, chives, whole grapes, frozen peas, Tabasco sauce, coriander seed, diced apples, or other herbs or textural-contrast ingredients. I have not yet had the nerve to try the Betty Crocker suggestion of omitting the onion and then adding 200 g of chopped pineapple and 30 g of miniature marshmallows.
Time: 10 minutes.
Precision: no need to measure.