I don't care for traditional coleslaw with the mayonnaise dressing. I use mayo occasionally, but when I do, I use as little as possible, because I'm not in love with it and too much turns my stomach. So when I make slaw, it's with vinaigrette. I make balsamic vinaigrette most of the time, but sometimes I use lemon or lime juice instead of the balsamic vinegar. The lime vinaigrette is particularly good in a corn and bean salad. I am not a white vinegar fan, either, so I only use that as a last resort, but it could be made that way.
The slaw itself is basic. It can be eaten as is, but I almost always use it as a base and add other things to it. It keeps well in the fridge, so it's convenient and it doesn't take long to add stuff to it and have a yummy meal or side dish.
I like to use sweetheart cabbage (it has a conical shape) when I can get it, but regular green or purple cabbage is good too. To make the slaw, I simply chop the cabbage and put it in a bowl. I take my peeler and peel a carrot or two, depending on size and then chop the ribbons before adding them to the bowl. I dice a red or yellow bell pepper and add that. Today I used dried herbs--oregano, basil, and parsley, but I've used fresh in the past as well. A sprinkling of granulated garlic is nice.
To make the vinaigrette, I put some balsamic vinegar in a small bowl or jar. The amount depends on how much slaw I've made. Then I add double the amount of olive oil, more or less. So if I used 1 tablespoon of vinegar (or lemon or lime juice), I would use 2 tablespoons of olive oil. If I used 2 tablespoons of vinegar, I'd use 3 or 4 tablespoons of olive oil. Then I add a dollop of Dijon mustard and whisk it up.
I pour the dressing over the veggies and herbs, mix everything until the veggies are coated with the dressing, dump it in a container and put it in the fridge. It will keep for days in there and when I want salad, I start with that. A good bit of the chopping is already done. The dressing is already on there. so it save me making it every time I want a salad and then washing up the oily bowl and utensils.
I most often use it as a salad, but it's also good as a topping on a burger, chicken fillet, piece of fish in a pitta bread, wrap, or taco.
There are so many things that can be added to the slaw base. Sometimes I add other leafy things, like rocket (arugula), spinach, cress, baby chard, or lettuce. Hard-boiled egg, cheese, drained canned or cooked dried beans, tuna, leftover chicken or wild salmon, smoked mackerel or other fish, turkey or chicken sausage, leftover veggies, snipped scallion or chives, tomatoes, are all good. I don't eat pork or beef, but if I did and had leftovers, those would be good, too. Whatever salad stuff you like can be added to this base, which is one reason why I like it. It's versatile, quick to make, and convenient, but most important of all is that it's healthy and yummy. There are times I crave this slaw. I'll be having some with my supper tonight and then I'll have my lunch sorted for a few days.