DIY-EATS: Sweet and Tangy Mayo-less Coleslaw

It's been a while.

And it makes me wonder (a lot) how time flies by even when you are not doing anything.

If this year is a person, it would have been bipolar.

By that, I mean it takes pure wisdom and understanding just to go through it, to survive it...

and still be whole in the end.

And just like last year, I wish the last quarter of this year will be a gazillion times better than the rest of it.

This heavy theme deserves a light recipe, wouldn't you agree?

This delicious mayo-less side salad is both sweet and sour. Classic life metaphor.

To Willow and all other vegans out there.

Sweet and Tangy Mayo-less Coleslaw
(derived from Cook's Illustrated June 2011)

You will need:

3 tablespoons cider vinegar
2 tablespoons olive oil or vegetable oil
1/4 teaspoon celery seed (optional)
1/4 teaspoon ground black pepper
1/2 large green cabbage (1 pound), cored shredded fine (loosely 6 cups)
1/4 cup sugar +extra for seasoning
table salt
1 large carrot, peeled and grated
1 large Granny Smitth or Fuji apple, cut into matchsticks
2 tablespoons chopped parsley or wansoy leaves
1/2 teaspoon Dijon mustard or 1 teaspoon Honey mustard (Clara OIe is a good inexpensive brand)

How to:

1. Combine vinegar, oil, celery seed (if you have), and pepper in medium glass or metal bowl. Place bowl in freezer/chiller until well chilled, about 15-20 minutes.

2. Toss cabbage with sugar and 1 teaspoon salt in a bowl and cover. Steam or microwave for 1 minute. Stir briefly, re-cover, and continue to steam/microwave until cabbage is partially wilted and has reduced in volume, about 1 more minute.

3. Transfer cabbage to salad spinner to remove excess water or you may use a strainer and push cabbage with a spatula to drain its liquid.

4. Remove vinegar mixture from the fridge. Add cabbage, carrots, parsley, apples, and dijon or honey mustard. Toss to combine.

5. If desired, adjust flavor with sugar, salt, or vinegar.

6. Refrigerate until well chilled. Toss again before serving.