For many years, I thought I really hated coleslaw. It turns out that it’s really the mayo that I can’t stand. Freshly shredded cabbage, or other vegetables, mixed with the refreshing flavor of lemon juice is a delightful side to any meal. If you don’t happen to have any lemons around, just use white wine vinegar or a mild rice vinegar. Because this salad does not inherently have any fat in it (unless you use the nuts), be sure to use the nuts or eat it with a meal so you absorb all the fat-soluble nutrients.
Fresh and Easy Slaw
Serves one
1 t salt
1 c shredded cabbage
1 T lemon juice
1 small apple or Asian pear, cored and grated or cut into matchsticks
Freshly ground pepper
Any of the following:
2 T toasted chopped nuts
1/4 c very thinly sliced celery or red onion
1 small carrot, grated
Blend the cabbage and salt together and knead for 5 minutes or allow to sit for 20-40 minutes. Rinse well (taste it and rinse until it’s only mildly salty). Mix cabbage with remaining ingredients and enjoy.
Sustainable Cooking for One 
I just found your site – what great recipes. I’ve been making a variation of this for many years. Here are my tips: make sure that your cabbage is super fine – I actually buy the angel hair cabbage so I don’t have to do it myself. I use a little olive oil, lemon, salt, and then I add cilantro, sometimes thinly sliced celery (better when “peeling” off the stringy outside parts) or some avocados cut up. Mmmm – so good!
Thanks for the suggestions! I can see cilantro being a nice addition (if you’re a fan). I’ll have to try more herbs like dill and mint too– I tend to leave it pretty minimalist.