1. 3/4 of green cabbage (that's all I had), shredded
2. 2 carrots, shredded
3. 1 green bell pepper, thinly sliced, all using the food processor.
4. 1 oz of peanut oil
5. 1 oz of rice vinegar
6. 4 tsp of sugar
7. a bit of salt
8. a few splashes of Sontava Habanero XX hot sauce
9. Mix well and keep cold.

The reason I wanted to make coleslaw at home is that most purchased coleslaws are too sweet to my taste. I've tried to make coleslaw before, but it would not taste quite right. It was tough and chewy. I have recently figured out why. Cabbage is like meat, you need to cut it across the grain. It has these fibers that go from the root to the top. If you cut along the fibers, the cabbage will be tougher than it needs to be. Cut across the fibers and the cabbage shreds will be tender and sweet.

The easiest way to ensure you cut the cabbage across the grain is to cut the whole cabbage into wedges along its "root" axis and then slice the wedges across by hand with a knife or by putting it into the food processor set to "slice".

Another thing to pay attention to is the quality of the cabbage itself. It should be green throughout and firm. Fresh cabbages tastes great. Old withered cabbage does not have any flavor and your coleslaw will taste like mayo.

And finally my recipe:

1. 1 carrot, shredded
2. 1/2 whole green cabbage, shredded across the grain
3. 1/6 whole red cabbage, shredded across the grain
4. 1/4 red onion, finely chopped, optional
5. A few table spoons of sweet whole kernel corn
6. 1 table spoon of mayonnaise or to taste
7. 1 tea spoon of sugar
8. A splash of Italian white wine vinegar
9. A splash of hot sauce. I use Sontava XX habanero sauce.
10. Mix everything throughly, keep chilled. It'll hold in the fridge for a few days.