From the book: The Best Cook in the World by Rick Bragg
- ½ head red cabbage
- 1 large carrot
- ½ cup mayonnaise
- 1 tsp black pepper
- ½ tsp garlic salt
1. Coarse-chop the cabbage and carrot. You want crunch in every bite. Use a knife, not a peeler, on the carrot.
2. Here’s how: just hold the carrot near the top and whittle it down the knife, as if it were a piece of wood. If you use a peeler, you will have long, limp flat strings of carrot in the crunchy cabbage. This is bad
3. Mix the mayonnaise, black pepper, and the garlic salt for the dressing; then, in a large bowl, work the dressing into the carrot and cabbage
4. Do not salt
5. “if you ain’t got slaw, well, it ain’t Christmas,” she said which would make more sense if she did not also say it in April, and July.