A recent trip to the cabin included a near-miss disaster when the pork shoulder I brought for Sunday dinner had gone bad.

Some quick juggling of ingredients and the cabbage I had planned for the pork tacos became coleslaw with grilled cheese sandwiches. And our original lunch–leftover steak from Saturday’s dinner–became a salad for Sunday’s dinner.

This coleslaw recipe starts with the the basic ingredients my grandmother used for coleslaw. And then it is tweaked. I salt the cabbage and let it sit 20 to 30 minutes to pull out a little bit of the bitterness and moisture. I use a little less may, (you can adjust the amount of mayo to your taste) and add some cilantro. If I have some toasted pumpkin seeds I sprinkle them on top.

Cole Slaw
Serves 6 to 8

1 small head green or Savoy cabbage
Sea salt
2 large ripe tomatoes
1/2 cup chopped cilantro
1/4 cup sour cream
1/4 cup mayonnaise
2 teaspoons apple cider vinegar
Freshly ground pepper

Cut the cabbage into quarters. Remove the core and cut each quarter into fine shreds. Put in a colander and sprinkle with salt. Let sit for 20 to 30 minutes.

Cut the tomatoes into 1/2-inch pieces. Set in a colander to drain any excess liquid.

Put the sour cream, mayonnaise and apple cider in a large bowl and whisk to combine. Squeeze the cabbage between your hands to remove any additional moisture, a handful at a time, and add to the bowl. Add the tomatoes and cilantro; stir to combine. Season to taste with salt and pepper. Let sit at least one hour to let the flavors meld. Serve at room temperature or refrigerate and serve chilled.

What to drink: Beer. Lagunitas IPA is a great choice or a wheat beer with a slice of lemon.