Super Easy Cole Slaw

Some recipes are barely recipes, and this is gloriously one of them. Shred a head of cabbage, stir in your dressing of choice, and you’ve got slaw. That’s the whole thing.

What makes it work is the blank-canvas approach. A creamy mayo-based dressing gives you classic deli-style slaw, while a vinaigrette turns it sharp and tangy for tacos or pulled pork.

The real move is treating the cabbage right. Shred it fine for a softer, more uniform slaw, or leave it coarse for more crunch. Salt it lightly and let it sit a few minutes if you want it to soften and release some water.

It’s the kind of fast, crisp side dish that rounds out a barbecue, a fish fry, or a weeknight sandwich without any fuss.

Variations

• Stir in shredded carrot, sliced apple, or crushed pineapple for color and sweetness.
• Toss in toasted sunflower seeds, raisins, or crushed ramen noodles for crunch.
• Swap the creamy dressing for an oil-and-vinegar slaw, or add celery seed, poppy seeds, or a spoonful of mustard for extra flavor.