My coleslaw

Have you ever had store bought coleslaw? Me too and that's the reason why, for the longest time, I was convinced that I didn't like coleslaw. I was at some party, one of those parties where the food is nothing to write home about, and since everyone was eating it I decided to give it a try, regardless of the fact that it looked like it was dressed with caulk. The caulk turned out to be mayo -crappy mayo, I would add- and the whole dish was bland and heavy.

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.

MY COLESLAW
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.