cabbage cabbage cabbage

I know so little about coleslaw, truly I do. I enjoy it from a distance. It looks dang good on a sandwich, people I revere hold a place for it at every potluck, and it is surely deserving of its enduring presence on America's menu - "do you want coleslaw with your potatoes?" Yes, you do. Nonetheless, I have never attempted to prepare coleslaw in my own home. So, here it is, mayo-free and delicious, a damn good coleslaw recipe from, cough cough, Whole Foods.

Ingredients:

• 1/3 cup white wine vinegar
• 1 tablespoon sugar, (optional)
• 1 clove garlic, finely chopped
• 1/8 teaspoon ground cumin
• 1/8 teaspoon dried oregano
• 1/8 teaspoon dry mustard
• 4 cups finely shredded green and red cabbage
• 2 cups shredded carrots
• 1 cup thinly sliced green onions
• 1/2 teaspoon salt
• Ground black pepper, to taste

What to do:

In a large bowl, whisk together vinegar, sugar, garlic, cumin, oregano and mustard just until sugar is dissolved. Add cabbage, carrots, green onions, salt and pepper and toss gently to combine. Cover and chill for at least 4 hours before serving.

Go Packers Go.

It's possible that I wrote this post just to share this photo with you. It's possible.