Coleslaw.
- joneworlds@mailbox.org

Cabbage, mayonnaise, sugar,  lemon, vinegar, salt.
Black pepper, cayenne pepper, paprika.

In  the evening,  chop up  some cabbage  into very
small bits until you have  about 6 cups of chopped
cabbage.  That's probably  about half the cabbage,
depending on the size of  your cabbage.  Put it in
a big bowl.  Mix two tablespoons of salt into that
cabbage bowl  as thoroughly as you  can.  Cover it
somehow and put it in the fridge over night.

In the morning, rinse the  salt off the cabbage as
best you can,  and dry it out as best  you can.  I
put  some  into a  strainer,  rinse  it in  there,
squeeze it  out in the strainer,  transfer it onto
some paper towels, and  put some more paper towels
on  top,  and  squeeze  it again,  then  dump  the
somewhat drier  cabbage into another big  bowl.  I
do that a  bunch of times until I've  done all the
cabbage.  Probably using  regular towels is better
than paper towels.

Then I  get a cereal  bowl and  put in 1/2  cup of
mayonnaise, 2 tablespoons sugar, 1 1/2 tablespoons
lemon  juice,   1  tablespoon  vinegar,   and  1/4
teaspoon  salt.   And  then some  seasoning.   1/2
teaspoon black  pepper is  fine.  1/4  tsp cayenne
pepper  and 1/4  tsp  smoky paprika  is good  too.
You'll  think of  something.  Mix  it well  in the
little  bowl.  Then  add  it to  the  big bowl  of
cabbage and  mix well.   Cover it  and put  in the
fridge for a few hours  to let the flavor soak in.
It will  keep in the  fridge for days, so  you can
eat it  all week.  Or  not, if you eat  lots every
day.