The World of Ribs : The Great Rib Side Dish--Coleslaw

Coleslaw comes in many colors--the palest green, the deepest purple. This one is pink. And it’s easy to make.

PINK SLAW

1 head red cabbage

1/2 cup mayonnaise

2 tablespoons white-wine vinegar

1 teaspoon dry mustard

Salt

Freshly ground pepper

1 tablespoon caraway seeds

Shred cabbage and place in large bowl. Combine mayonnaise, vinegar, mustard, salt and pepper to taste and caraway seeds in small bowl, blending well. Pour over cabbage and toss to mix well.

Refrigerate slaw 6 to 8 hours or overnight. Makes 6 to 8 servings.

The Original Pantry is a landmark restaurant in downtown Los Angeles. This coleslaw is a good example of what keeps diners going back.

CREAMY COLESLAW

3/4 cup mayonnaise

3 tablespoons sugar

1 1/2 tablespoons white wine vinegar

1/3 cup oil

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

1/8 teaspoon dry mustard

1/8 teaspoon celery salt

Dash black pepper

1 tablespoon lemon juice

1/2 cup half and half

1/4 teaspoon salt

1 large head cabbage, very finely shredded

Blend together mayonnaise, sugar, vinegar and oil. Add garlic and onion powders, mustard, celery salt, pepper, lemon juice, half and half and salt. Stir until smooth.

Pour over cabbage in large bowl and toss until cabbage is well coated. Makes 8 to 10 servings.