(by Patricia Fieldsteel)
The secret is Savoy cabbage (the curly kind). Grandma Ruth did not measure; she cooked by eye, by feel, and by tasting. I am the same type of cook. My mother measured exactly, down to the last 1/16th of a teaspoon. I am sharing the recipe with you the way Grandma Ruth shared it with me. The only difference is Grandma Ruth was a hand chopper and grater. I use a food processor.
1 head Savoy cabbage, (approximately 1 1/2 lb.)
white vinegar (no more than 1/2 c.)
sugar, brown or white (up to 1/2 c.)
5 thick carrots
2 bunches scallions (8 - 10)
1 large bunch of fresh dill
Remove core and outside leaves of cabbage and cut into triangles small enough to fit in the feed chute of food processor. Use slicer blade.
Put cabbage slices in large bowl and toss with hands.
Slowly add vinegar and sugar, mixing and tasting as you go. The amounts of sugar and vinegar you add will depend on how you prefer your cole slaw—sweet or acidic.
Toss with your hands and let marinate covered between half an hour and one hour, tossing occasionally.
Peel carrots and grate in food processor with grating blade.
Add to cabbage and mix well.
Add mayonnaise until ingredients stick together. (You can mix the mayo with yogurt and/or sour cream.)
Slice scallions into small pieces and add.
Finely cut dill with scissors and add, mixing with other ingredients.
Cover and marinate for several hours in the refrigerator.
(Watercress or caraway seeds can replace the dill for different flavors.)
(Read More Is Better, the story that accompanies this recipe.)