My mother always made wonderful side dishes — and made them look so easy. Indeed, they were! A few fresh vegetables, great herbs, a little mustard or vinegar, and kosher salt were all it took for her to make something taste like it came right from the garden. Here's her incredibly simple recipe for coleslaw — a step removed from traditional recipes that are typically bland and smothered in mayonnaise, this slaw is sharp and crunchy and great with salads, roast meats, and sandwiches.

Ingredients

　　6 cups medium-size red cabbage (organic, if possible), coarsely sliced

　　3 tablespoons white vinegar

　　Kosher salt

Use one of the following:

　　1 teaspoon celery seeds

　　1 teaspoon Old Bay seasoning

　　1 tablespoon Jane's Krazy Mixed-Up Salt

　　3 tablespoons wine vinegar

　　2 tablespoons shaved carrot

　　4 tablespoons organic nonfat yogurt

　　3 tablespoons Hellmann's mayonnaise

　　2 tablespoons dill weed (organic, if possible), roughly chopped

　　Note: If you use a flavored salt or Old Bay seasoning, eliminate the kosher salt.

　　If you use wine vinegar, eliminate the white vinegar.

　　If you use carrot, eliminate the dill.

　　Toss cabbage with 3 tablespoons white vinegar and a few generous pinches of kosher salt. Let stand a few minutes to allow the cabbage to begin to change chemically as it absorbs the ingredients. Add one of the special seasonings in the list. Toss again with 4 tablespoons yogurt. When the cabbage is fully coated, toss with 3 tablespoons mayonnaise. Stir in 2 tablespoons dill weed and serve.