I don't think that what I made can rightly be called cole slaw, because it was missing key ingredients like mayonnaise and carrots. Instead, I am just going to call it a cabbage salad, because that's really what it was - cabbage with a vinaigrette-type dressing, just like a salad! I say "vinaigrette-y" because it's not a true vinaigrette - the traditional proportions for a vinaigrette are one part vinegar to three parts oil, while in this case the proportions are almost one to one. You want a salad with some bite (and you want the cabbage to wilt a bit), hence the high vinegar content! Plus, since wilting is the goal, it is ok (and encouraged!) to let the dressing sit on the cabbage!
To prepare:
Finely shred half a head of cabbage (you could use a food processor if you want it really fine) and put it in a large bowl.
Before (it's easier to cut it up if you cut the half in half again):
After:
Mince half a shallot:
In a bowl, whisk together the following: the minced shallot; 1/8 of a cup of apple cider vinegar; 1/8 of a cup of balsamic vinegar; 1/8 of a cup of red wine vinegar; 1 teaspoon of sriracha; 1 teaspoon of dijon mustard; 1 teaspoon of maple syrup (Grade B works well here); and salt. SLOWLY whisk in about half a cup of canola oil. Start with just a drop at a time, slowly working up to a thin stream as the vinaigrette comes together. Taste and adjust seasoning.
When the dressing is ready, pour it over the shredded cabbage and stir well to coat. Let the salad sit in the refrigerator for several hours (or overnight), and stir it well periodically, so that all the cabbage gets good exposure to the dressing. (I realized after the fact that it might have been easier to put the salad in a sealed plastic container so that I could shake the whole thing, rather than tossing the salad with tongs.) Taste the cabbage as it sits and adjust seasoning.
Enjoy!
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