Good morning-
Yep, cole slaw is one of the most flexible foods around.
There's a million ways to do it. I eat a fair amount of the stuff but the aging bod doesn't take mayo anymore so have gotten creative with the recipes. It starts out as coleslaw, but has turned into an all purpose vegetable salad, aka slaw food aka slaw gear (I seldom cook w/ recipe's- it's all to taste).
For variety I will use not only cabbage (red and green) and carrots, but might add two or three of the following in a batch: sliced radishes, green onion, olives, cranberries, apples, cooked chick peas, leeks, cooked white beans, chopped sour pickles, artichokes, olives, parsley, celery, mint, beets or maybe add or make it from broccoli stalks or chinese cabbage. One of my fav's is in a flnely chopped mix of cabbages, toss in sliced avocado and sliced pears (stirred with lemon so they don't brown), bacon bits, thin sliced red onion all w/ some form of caesar dressing (home made or bought), topped w/ grated asiago.
down and dirty quick fix = your favorite oil & vinegar/ italian dressing
quick = lemon juice, garlic, vinegars, olive oil, salt, pepper, mustard or fennel seed
There's cooked slaw dressings on line that are sugar in vinegar simmered w/ varying spices- I don't use them because sugar also doesn't like me, but they many of them are quite tasty.
My basic rule is keep the animal bits, be they anchovies, eggs, bacon or cheese, away from the vegetables and/or fruit, until you're ready to eat. I also keep the nuts off until the last minute because they get nasty and soggy and can turn the whole thing bitter. Adding only two or three ingredients makes for a simpler process and you'll be less likely to encounter flavor mud.
Have fun!
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