FOR THE DRESSING 1⁄3 cup cider vinegar 3 tablespoons sugar, or more to taste 1 teaspoon salt, or more to taste 1⁄2 teaspoon freshly ground black pepper FOR THE SLAW 1⁄2 medium-size head green cabbage (about 16 ounces) 2 large ripe tomatoes, cut crosswise into 1⁄4-inch slices 4 tablespoons mayonnaise (preferably Hellmann’s) 2 tablespoons sweet pickle relish

Make the dressing: Combine the vinegar, sugar, salt, and pepper in a large nonreactive mixing bowl and whisk until the sugar and salt dissolve. Taste for seasoning, adding sugar or salt as necessary; the dressing should be highly seasoned. 2. Make the slaw: Remove the core from the cabbage and discard it. Cut the cabbage into 4 chunks. Finely shred the cabbage in a food processor using the shredding disc or using a mandoline. Work in batches so as not to overcrowd the processor bowl. You’ll have about 5 cups of cabbage. 3. Add the shredded cabbage to the bowl with the dressing, stir to mix, then let stand for 10 minutes. Mound the slaw on a platter or plates. Lean the tomato slices against the coleslaw. Garnish with dollops of mayonnaise, placing a spoonful of relish in the center of each.