Cole slaw! The creamy kind, but heavier on the vinegar because I like some 'zing.'
Green cabbage and carrot, that's it, with mayo, sour cream, dijon mustard, salt, sugar, distilled white vinegar.
I went light on flavors because I wanted to highlight the texture and process: I purged the veggies in salt and sugar TWICE, then soaked, then spun dry, then dried.
See, I hate a weepy, soupy, sloppy, flabby coleslaw. Osmotic pressure means crisp, non-leaching veggies.
Summer of Slaw!
