Cider-Dressed Coleslaw
This slaw relies on the balance between crisp, raw vegetables and a bright, vinegar-forward dressing. By tossing the vegetables with salt and letting them sit briefly before adding the dressing, you soften the cabbage without losing its snap. The result is a clean-tasting side that holds up well on a plate rather than turning into a puddle of water.
Control the moisture before you dress
The secret to a crisp slaw is drawing out excess water from the cabbage before it hits the bowl, which prevents the dressing from sliding off.
- large mixing bowl
- mandoline or sharp chef's knife
- colander
- whisk
What goes in.
- 1 smallhead green cabbage, cored and shredded
- 2carrots, peeled and grated
- 1 tspkosher salt
- 1/2 cupmayonnaise
- 3 tbspapple cider vinegar
- 1 tbspdijon mustard
- 1 tbspsugar
- 1/2 tspcelery seeds
- to tasteblack pepper
Softening the cabbage
Toss the shredded cabbage and carrots with the salt in a colander set over a bowl. Let it sit for 15 minutes, then press down firmly to squeeze out the liquid before drying with a paper towel.
The method.
Prepare the vegetables
Use a mandoline set to a thin slice for uniform, wispy pieces of cabbage. Keep the shreds consistent.
Draw out water
Follow the salt-drain technique described above. This step is non-negotiable for a clean, crunchy texture.
Mix the dressing
Whisk the mayonnaise, cider vinegar, mustard, sugar, and celery seeds in a small bowl until the sugar dissolves completely.
Combine
Add the dried cabbage and carrots back to your large mixing bowl. Pour the dressing over and fold until every piece is evenly coated.
Chill
Let the slaw sit in the refrigerator for at least 10 minutes. This allows the vinegar to temper the raw bite of the cabbage.
Other turns to take.
Spicy Apple
Add one thinly sliced Granny Smith apple and a finely minced jalapeño for a sharp, heat-forward profile.
Herb-Forward
Fold in a quarter cup of chopped fresh parsley or dill right before serving to brighten the earthiness.
When it doesn't go to plan.
Use a high-quality cider vinegar; the sharper the acid, the better it cuts through the creaminess of the mayo.
If you are short on time, skip the salt-drain, but understand the final dish will be significantly wetter.
Shred the vegetables no more than an hour before you plan to dress them to keep them from bruising.
The ones that keep coming up.
Can I use purple cabbage instead?
Yes, but expect the entire slaw to turn a light shade of pink as the cabbage releases its color into the dressing.
How long does this keep?
Best consumed within 24 hours. Beyond that, the cabbage begins to soften past the point of being pleasant.
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