Let's share coleslaw recipes!

I'll start. I use my Hungarian grandma's recipe, except without the sugar: - 1lb cabbage, not quite shredded, a bit thicker than shredded - 1 tablespoon olive oil - About 4oz vinegar blend. I mix red wine vinegar, Apple cider vinegar and a splash of balsamic - Salt and pepper - Put into a container where you can shake it and shake - After shaking, if no vinegar is resting on the bottom of the container, then you didn't add enough vinegar. Add more vinegar and repeat. - Let sit 12 hours. Shake occasionally. Drain excess vinegar before serving. My grandma's variety had finely shredded cabbage and a cup of sugar. She did let it ferment a bit first before adding vinegar. Mine is just straight up pickling it.