Make the coleslaw shortly before you need it and it will still be crisp. I use mayo, sour cream, cider vinegar, sugar, dijon mustard, dash of salt and pepper in the dressing. A squirt of lemon juice will add zesty flavor if you like that. Adjust proportions to taste. Finely shred the heart of the cabbage plus a carrot and add chopped chives.

Use the big cabbage leaves for something else, and they will keep in the fridge until you find a use for them. They're good chopped up in soups.