Cole slaw

I had to use a flash for this to come out right, so the color balance is a little off. This slaw is pretty monochromatic, though, so maybe that's actually what it looks like. Anyway, here's how I made it:

(4 servings)

• About 1/3 of a head of cabbage--slice it off one side. Cut the sliced-off portion in half to produce two wedges. Slice crosswise into thin ribbons.
• Thinly slice as much onion as you like, and try to keep the same general shape going as the cabbage: cut an onion in half, and then slice thinly crosswise to produce semi-circular pieces.
• Do the same with some mild peppers. We used the 3 Hungarian wax peppers we got in our weekly produce basket. Regular bell peppers might actually be too much for this slaw.
• Chop up a couple stems' worth of oregano and flat-leaf parsley.
• Put all of the above in a big bowl and toss.

Dressing: highly improvisational

• A tablespoon or so of red wine vinegar
• 2 T or so of seasoned rice vinegar (milder, and slightly sweet)
• 2T or so olive oil
• 1-2T of mayonnaise
• Pepper
  

Whisk all this together in a separate bowl. Taste, and adjust to your preference. If too tangy, add a little sugar or more olive oil. Dump in the slaw and toss it around to get everything coated. Let it sit in the fridge for a little bit before serving. Yum.