Laurel's Coleslaw

(based on a recipe in Laurel’s Kitchen, by Laurel Robertson, et al, 1976)

1/2 head cabbage, red and/or green, finely shredded, about 1-1/2 pounds

1/4 c mayo

1/4 c lemon juice or vinegar

Salt to taste

Toss everything in a big bowl. It’s only half a head, so it should make about six cups of coleslaw.

Variations (don’t use more than one or two added ingredients at a time):

Dill weed

Tarragon

Caraway seeds

Poppy seeds

Celery seeds (that’s my addition – she doesn’t mention them)

Toasted sunflower seeds

Chopped walnuts

Slivered almonds

Raisins

Dates

Chopped dried apricots

Fresh pineapple chunks

Fresh orange chunks

Grated apple

Cardamom (if you’re adding fruit)

Green beans, cooked

Grated carrots

Corn (she says cooked, but I think it’s even better raw off the cob)

Minced green pepper (red pepper would be even more colorful)

Chopped celery

Minced parsley

Shoestring beets, cooked (in which case I think you’d end up with oddly colored salad)

Onion (again, she doesn’t mention this, but I think it’s good)

Buttermilk instead of some or all of the mayo