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Ghita Riven's coleslaw


Rather than fussing with salad, consider this side dish of marinated coleslaw, which works well with the food and can be made up to two days ahead of time. It is a typical Montreal-style coleslaw that has no mayonnaise and is slightly on the tangy side.

1 cabbage, quartered, cored, and finely shredded

4 carrots, shredded

1 green pepper, halved, seeded, and finely chopped

1 bunch scallions, thinly sliced

Kosher salt, to taste

3/4 cup white vinegar

3 tablespoons corn oil

1/3 cup white sugar

Place the cabbage, carrots, green pepper, and scallions in a large bowl. Sprinkle with salt. Drizzle the vinegar and oil over the vegetables. Sprinkle with the sugar. Gently toss the mixture and set aside to marinate 1 hour at room temperature. Toss the mixture again, cover with plastic wrap, and refrigerate overnight.

Adjust the seasoning and serve.

Julie Riven

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