Cole Slaw Dressing

Sorry it's been a while, but I'm back with quick and easy summery stuff.

Cole slaw - dressed thinly sliced cabbage -is great with so many things in summer, and a small cabbage goes a long, long way. Red or the more usual green closed-head types,or leafy cabbages like Savoy and others will benefit with this dressing.

Complements grilled meats, cold cuts, fried chicken, pizza, almost anything.

This recipe is enough to dress one medium head of cabbage. It is adapted from the recipe from Merlyn's mom.

Ingredients, to be added and mixed in with a fork in this very order:
NOTE - They really MUST be added in this order or strange things happen!

4 teaspoons sugar
pinch of salt
pinch of black pepper
1 tablespoon of fresh lemon juice
1 tablespoon mustard, optional, Dijon preferred
1 tablespoon of milk
1/2 cup of mayonnaise or prepared salad dressing

Since you added these in order, it is done!

Substitute options:
For sugar - honey or agave nectar.
For lemon juice - lime juice or vinegar.
For milk - if fresh is not available, a spot of powdered milk or evaporated milk cut by half with water. Or okay skip it, which also makes it okay for someone who is lactose intolerant.
For mayo or salad dressing - if you are energetic you can whisk in olive or vegetable oil added slowly, letting it emulsify. A few droplets of oil won't be noticed once the dressing is tossed with the cabbage.

Slicing cabbage:
Wash the outside and remove the two outer leaves, quarter lengthwise and cut out dense stem core. Slice crosswise. Leave dry, do not rinse again or the slaw will be forever runny and watery.

In a large bowl toss the cabbage to loosen, add dressing and toss some more. Cover and refrigerate. It will keep a few days in a sealed container.

More ideas with this slaw:
This dressing can be cut in half by volume and used in a carrot slaw with or without raisins and walnuts.
Some people like to shred carrots in the cabbage slaw.
For a light lunch serve some slaw with a hard boiled egg, cheese and crackers, sardines and olives or anything else you like to nibble on.