This coleslaw stays crisp and fresh-tasting because of its light vinaigrette dressing, which is just a mixture of oil, vinegar, and seasonings. Adding one of the five fruits — take your pick of oranges, clementines, grapefruit, apple, or pear — gives the slaw a little sweetness … and a lot of personality. By Adam Ried
- Cutting board
- Sharp knife (adult needed)
- Box grater (adult needed)
- Medium-size bowl
- Measuring spoons
- Big spoon for stirring
- Small jar with a tight-fitting lid or small bowl with a whisk
- 2 tablespoons canola or vegetable oil
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 garlic clove, peeled and minced or put through a garlic press
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 3 cups very, very thinly sliced green cabbage (or packaged slaw mix from a bag)
- 1 carrot, scrubbed or peeled, and grated
- 4 scallions, trimmed and white and green parts thinly sliced
- 1⁄2 apple or pear, cored and finely chopped (about 3/4 cup)
- Make the dressing: Put the oil, vinegar, garlic, salt, and pepper in the jar, screw the lid on tightly, and shake it until the mixture is smooth (or put the ingredients in a small bowl and whisk until smooth).
- Put the cabbage, grated carrot, scallions, fruit, and dressing in the bowl and toss well with the big spoon. Taste the coleslaw and add more pepper, more vinegar, or a pinch of salt if the flavor needs a boost.
- Cover and refrigerate at least 1 hour and up to 1 day.