|1||medium head green cabbage, quartered and cored|
|1/2||head red cabbage, cored|
|2||tablespoons coarse salt|
|1||green bell pepper, cored, seeded, and cut into fine strips|
|1||bunch scallions, finely chopped|
|1/3||cup granulated sugar|
|1/2||cup distilled white vinegar|
2. Use your hands to squeeze the excess moisture from the cabbage. Transfer it to a large bowl. Add the carrots, green pepper, and scallions. Toss thoroughly.
3. In a small bowl, whisk the mayonnaise until smooth. Whisk in the sugar and vinegar. Add the dressing to the cabbage mixture and toss well. Taste for seasoning and add more salt, vinegar, or mayonnaise, if you like. Cover with plastic wrap and refrigerate for at least 2 hours or for as long as overnight. Toss again just before serving. Sheryl Julian
MORE RECIPES To see many more dishes for the holiday table, go to boston.com/food.