Coleslaw

• 1 small head of white cabbage
• 1 small head of red cabbage
• 3 tablespoons salt
• 1 cup homemade mayonnaise
• 1 to 1 1/2 cups vinaigrette
• 1/2 teaspoon sugar
• 1 red bell pepper, cored, seeded and cut into julienne strips
• 1 teaspoon hot pepper flakes

1. Discard the outer cabbage leaves and cut in half.
2. Core, and beginning at the core end, slice thinly.
3. You will have 15 to 16 cups.
4. Place the cabbage in a large mixing bowl.
5. Toss it with three tablespoons of salt and add cold water to cover.
6. Let stand for one hour.
7. Drain and dry thoroughly.
8. In a large bowl, combine the mayonnaise with one cup of the vinaigrette and a half teaspoon of sugar.
9. Add the cabbage and julienned pepper and toss with the dressing.
10. Season with pepper flakes.
11. If it is too dry, add additional vinaigrette.

head of white cabbage, head of red cabbage, salt, mayonnaise, vinaigrette, sugar, red bell pepper, hot pepper

Taken from cooking.nytimes.com/recipes/10715 (may not work)