Cabbage salad three ways.

Core Ingredients

• Cabbage. You can grate it by hand or with a food processor, or just chop it with a knife into smallish pieces. Or buy it pre-shredded for a low-ef- fort option.

Preparation I: Coleslaw

• Combine shredded cabbage with mayonnaise and a good glug of cider vinegar or rice vinegar. Or use another type of vinegar. Whatever is in the house will work.

• Optional: also grate in some carrots.

• Stir.

• Put it in the fridge until you’re ready to eat it. It’s tastier if you let it sit for at least half an hour.

Preparation II: Swedish Pizza Salad If you travel to Sweden, or if you’re lucky enough to already be in Sweden, you might go to a pizzeria and buy yourself a slice. As a side, you might order a “pizza salad.” This will be that salad.

• Season shredded cabbage with salt and sugar until you’re satisfied with the flavour.

• Add a glug of vegetable oil and a glug of white vinegar. Or use another type of vinegar if you don’t have white vinegar at home.

• Add a good grind of black pepper and a pinch of oregano.

• Stir through and put it in the fridge until you’re ready to eat it.

• This makes excellent leftovers—it’s even better day two.

Preparation III: Bottom-Tier Japanese Addictive Cabbage

• Season shredded cabbage with the powder from your instant ramen noodles.

• Add a glug of rice vinegar or any other vinegar you’ve got around the house.

• Crumble raw ramen noodles into salad.

• Stir and consume.

Preparation IV: God-Tier Japanese Addictive Cabbage Depending on where you live, you might be looking at a trip to an Asian grocery store to buy wonton-soup powder and Chinese sesame paste. If you can’t get all these ingredients, you can mix-and-match from Bottom-Tier and God-Tier to make your own delicious salad variation.

• Season shredded cabbage with wonton-soup powder.

• Add Chinese sesame paste and rice vinegar.

• Add minced garlic or dried garlic flakes.

• Add sesame seeds. You can toast these first by heating them in a wee frying pan.

• Stir and enjoy.