A couple of years later I found myself the proud owner of a head of cabbage (no, not the co-op guys this time) and decided to take a shot at making my own slaw. It couldn't turn out to be any crappier than the one I had at that party, I reasoned. I was right. Without the mayo and with more spices it was tasty, light and refreshing. Just what the doctor ordered.
Makes about 6 servings:
1/2 head red cabbage
1 cup thinly sliced sweet onion
1 cup grated carrot
1/4 cup apple cider vinegar
2 tablespoons brown sugar
2 tablespoons Dijon mustard
2 tablespoons plain yogurt
Salt, pepper and cayenne pepper to taste
Combine the cabbage, onion, and grated carrot in a large bowl.
Mix vinegar, sugar, mustard, yogurt, salt, black pepper, and red pepper in a small bowl and stir well with a whisk.
Add the mustard mixture to cabbage mixture, and toss well to coat. Cover and chill for 20 minutes.