Coleslaw

This was originally going to be my usual lime and cumin cabbage salad. Then I realized that there was still a bunch of leftover sour-cream dressing from the bitter greens earlier in the week. So I made up a coleslaw recipe.

Finely shred a head of white cabbage. Throw in a large bowl with 2 cups white vinegar and 1/2 cup salt. Put a plate on top of the cabbage and add enough water to the bowl to cover the cabbage. Weight the plate (so that it continues to hold everything down) and let everything sit like that for 3-5 hours, until the cabbage starts to get tender

Drain the liquid, wring out the cabbage by hand (take a double handful and squeeze out the liquid), and toss it in a bowl. Mix the leftover sour-cream dressing ~1:1 with mayo and add enough to the cabbage to make yourself happy. Toss well (this is most easily done with your hands), and serve.