With a rare day off from doula work in New York City, I was running errands when I spied a package of shredded cabbage and had a sudden craving for coleslaw. Not at all seasonal (no pumpkin spice?!), to be sure, but since my cravings are usually for sugary treats, I decided to roll with it. I bought a package of the shredded veg (green cabbage, red cabbage, and carrots), and did an internet search for coleslaw dressing when I got home. Five minutes later, I was satisfying my craving.

speedy slaw

adapted from easy coleslaw dressing

all measurements are approximate suggestions—you can eyeball it, this is hard to mess up

Ingredients:

• one package pre-shredded cabbage and/or carrots
• fresh baby spinach leaves, roughly chopped (optional, about a large handful)
• sliced almonds (optional, about 1 – 2 tablespoons)
• 1/3 cup mayonnaise (Just Mayo is the best)
• 1 teaspoon sugar
• 2 tablespoons lemon juice (I keep a bottle in the fridge)
• 1 tablespoon vinegar (I used apple cider vinegar)
• salt and pepper to taste (I like lots)

Method:

1. In a large bowl, combine the mayo, sugar, lemon juice, vinegar, salt, and pepper. Whisk until combined.
2. Add the shredded cabbage, and spinach and almonds if desired. Toss. Taste and add more salt and pepper if needed.
3. Eat it up.