Cole Slaw

Borrowed from The World-Famous Ratner's Meatless Cookbook: Including Complete Gourmet Menus Prepared in the Grand Jewish Tradition (how can you not love that name?)

Ratner's was a well-known dairy restaurant on Delancey Street on New York's Lower East Side. I love this cookbook from 1975; its binding is split in half because I use it so much and conveniently, it's split right at the page with the cole slaw recipe! This recipe takes no time if you prep all of the vegetables in a food processor.

Cole Slaw

1 medium head green cabbage
1 onion, chopped
1 green pepper, chopped
1 carrot, shredded
1/2 tsp. pepper
1 tbsp. salt
1/2 c. white vinegar
2/3 c. water
2 tbsp. sugar
1 1/2 c. mayonnaise (I only use about a cup of expeller-pressed mayonnaise, which has no hydrogenated fat)

1. Remove outside leaves of cabbage and discard. Cut cabbage into quarters, removing hard cores. Shred.
2. Add all remaining ingredients except mayonnaise to the cabbage. Let stand for 2 hours and then drain thoroughly.
3. Stir in mayonnaise and chill until ready to use.