“I know that some people hate coleslaw. But I’ve converted even the most fervent among them with this
version, which bears no resemblance to the cloying stuff many of us grew up eating. Light and clean, it’ll lend crunch and brightness to any plate… And remember, the richer the food you plan to serve with it, the more acidic the slaw should be.” —Adapted from Salt, Fat, Acid, Heat, by Samin Nosrat (the Netflix star and next Michael Pollan)
Quarter the cabbage through the core. Use a sharp knife to cut the core out at an angle. Thinly slice the cabbage crosswise and place in a colander set inside a large salad bowl. Season with two generous pinches of salt to help draw out water, toss the slices, and set
In a small bowl, toss the sliced onion with the lemon juice and let it sit for 20 minutes to macerate. Set aside.
After 20 minutes, drain any water the cabbage may have given off (it’s fine if there’s nothing to drain—sometimes cabbage isn’t very watery [but often in the early summer it is quite juicy]). Place the cabbage in the bowl and add the basil and the macerated onions (but not their lemony juices, yet). Dress the slaw with the vinegar and olive oil. Toss very well to combine.
Taste and adjust, adding the remaining macerated lemon juice and salt as needed. When your plate zings with pleasure, it’s ready. Serve chilled or at room temperature. Store leftover slaw covered, in the fridge, for two-ish days.