Here is a simple and easy to do coleslaw recipe that is a far cry from the mushy watery and sweet versions you get at most Manila restaurants (fast food or not)â€¦ First I like to hand slice some red and green cabbage (usually double the amount for the green), slice some good celery, use a mandoline to julienne carrots and maybe some green apples if you happen to have them and place those all in a large bowl. Make a dressing that is mostly mayonnaise, some apple cider or other vinegar, salt, pepper, mustard, celery salt and or seed (optional but I think it is a must if you have the spices) and mix into the greens. Serve this chilled. This is a nicer, lighter, crunchier and more substantial coleslaw than most. I find it is almost a side salad in its own right. The larger pieces of cabbage are the base ingredient (with the red cabbage adding visual interest), the apples provide crunch and some tartness, the carrots the sweetness and of course the mayonnaise that familiar fat laden binder to bring it all together. This is perfect with fried chicken, ham sandwiches, ribs, you name it. All of the ingredients are generally available in Manila with perhaps some difficulty finding celery salt.