PREPARATION: 15 MINUTES, COOKING: NONE
1/4 small head of green cabbage
1 large carrot, coarsely grated
1 small red onion, finely chopped
1/4 cup (60 ml) good-quality mayonnaise, such as whole-egg mayonnaise
2 tablespoons (30 ml) lemon juice
1 Discard any damaged outer leaves from the cabbage. Using a large sharp knife, shred the cabbage as finely as possible, discarding any thick ribs. Place in a large bowl and toss with the carrot and onion.
2 Combine the mayonnaise and lemon juice. Add to the vegetables and toss to combine. Serve immediately, or cover and refrigerate until needed.
+ Replace the lemon juice with white wine vinegar if you don’t have a lemon.
+ Replace green cabbage with red cabbage or a combination of red and green, and use 4 thinly sliced scallions instead of the red onion.
+ For extra kick, add 2 teaspoons (10 ml) whole-grain or Dijon mustard to the dressing.