Cole Slaw (Salata Od Kupusa)

In our house, this version of coleslaw is usually served as part of a traditional lenten meal since there is no dairy (mayonnaise) in it. It is simple to make and you can keep it simple or add other vegetables to it for taste and color. We prefer the plain simple version listed here.

1 small head cabbage
1 small green pepper cored, seeded, and chopped into small pieces
distilled white vinegar (do not use balsamic or flavored vinegars)
olive or vegetable oil
salt 
pepper
paprika
sugar (optional)

Wash and rinse thoroughly the cabbage and discard any dark or withered leaves since they would be bitter. Cut out the core of the cabbage. Cut the cabbage into quarters to make it easier to grate or chop into slaw. If using a grater, use the wider openings to make shreds, (watch your fingers!) If using a kitchen knife, dice the cabbage into fine shreds. When the cabbage has been shredded, add the chopped green pepper and toss. Mix your vinegar and oil in a measuring cup, usually a little more oil than vinegar and add it to the slaw, the amount is your preference. Usually a 1/4 cup of the vinegar and oil mixture is enough, adjust to your liking. Toss again and add the salt and pepper to taste. If it is a little too sour for your taste, add 1 tablespoon sugar and toss again. Sprinkle a little paprika on top for garnish. Chill at least one hour before serving.

NOTE: If you like more color, add some finely chopped carrot to the slaw, not too much but enough to compliment the crunchiness of the cabbage.