Carrot and Cabbage Salad

A plain raw slaw that depends entirely on how finely the vegetables are cut and how long it sits before serving.

• "Shaved" cabbageConventionally understood as cabbage sliced into fine ribbons with a knife rather than chopped or shredded on a box grater, though the recipe names no tool. Thin, even shavings tend to hold the dressing better than coarsely grated cabbage, which ruptures more cells and releases more water.
• Dress at the last momentSalt in the mayonnaise draws water out of both vegetables fairly quickly, thinning the dressing. Grate and shave ahead if convenient, but combine only just before it goes to the table.
• The mayonnaiseHalf a cup to two cups of vegetables is a heavy coating by current taste. A quarter cup, loosened with the lemon juice, dresses it adequately; the original ratio makes a bound salad rather than a slaw.
• SeasoningNo salt or pepper is specified. Taste and correct once combined, and add more lemon juice beyond the tablespoon called for if the carrots are very sweet.
• YieldAbout two cups dressed, serving three to four as a side salad.
• ServingIt does not keep; leftovers go watery overnight.