Dead Simple Slaw: 5 Ingredients, One Bowl, Instant Heat-Wave Relief

I have paused before posting because I’m certain that if I tell you about yet another slaw recipe, you’re going to revolt. There’s been my favorite classic, a green onion slaw, an Indian version and then four additional ones (a blue cheese version of my favorite, a pickled slaw, a spicy radicchio slaw and an Asian-inspired napa slaw) in an NPR article. One could say I was just a little bit into coleslaw.

And you’d think with seven slaw recipes logged and blogged, I’d consider the topic of slaw done. Complete. Coverage exhausted. And yet, I am in no way capable of ignoring a new way to mix ribbons of cabbage and dressing, especially since it has fewer ingredients and more punch than my standard, and it was designed to go dreamily on a bun with shredded barbecue.

Alas, you might be aware that we’re experiencing a barely-noticeable rarely-commented-on heat wave in these parts of the country. I find I am only able to discuss it sarcastically: the city smells magnificently, the humidity is totally manageable and, oh, I have cooked dinner every night. I mean, who doesn’t cook when there’s a heat wave?

Yet, slaws are exactly the kind of foods that are heat wave friendly as they require no cooking and are light enough that you don’t feel weighed down as you sob from exhaustion and hug it out with the air-conditioner handle this drenching heat with composure and class.

Dead Simple Slaw

This slaw is both sweet and tart, surprisingly bold for the small number of ingredients. While it goes perfectly on top of pulled pork barbecue, I like it on the side as well.

At-a-glance

Ingredients

Method : Toss all vegetables in a large bowl with 1 teaspoon each of salt and pepper. Whisk together the mayonnaise, cider vinegar, and sugar, then toss with the slaw. Chill, covered, stirring occasionally, at least 1 hour (this allows the vegetables to wilt and the flavors to blend).

Practical Tips