Classic Coleslaw
This is the structure that holds up at a picnic or alongside heavy grilled meats. The key is to manage the water content in the cabbage so you aren't left with a pool of liquid at the bottom of your bowl.
Control the moisture, keep the crunch.
The cabbage needs thirty minutes in a colander with salt to wilt slightly; if you skip this, the dressing will slide right off the slippery leaves.
- Large mixing bowl
- Colander
- Chef's knife
- Whisk
What goes in.
- 1 smallgreen cabbage, shredded
- 2carrots, julienned
- 1 tspkosher salt
- 1/2 cupmayonnaise
- 2 tbspapple cider vinegar
- 1 tbspdijon mustard
- 1 tspcelery seeds
- to tasteblack pepper, freshly cracked
Drawing out the water
Toss the shredded cabbage with salt and let it sit in a colander over a bowl. This removes the excess vegetable water that would otherwise turn your dressing into a thin, watery mess.
The method.
Prep the cabbage
Quarter the cabbage and remove the woody core. Slice into thin ribbons. Place in a colander, toss with salt, and let sit for 30 minutes.
Wring it out
Press down on the cabbage with your hands to squeeze out the liquid. Pat the shreds dry with a clean kitchen towel.
Mix the dressing
In a small bowl, whisk the mayonnaise, vinegar, mustard, celery seeds, and black pepper until smooth and uniform.
Combine
Place the dried cabbage and carrots in a large bowl. Pour the dressing over the top and fold everything together until every shred is coated.
Chill
Cover and refrigerate for at least 30 minutes before serving to allow the flavors to tighten.
Other turns to take.
Vinegar-Based
Replace the mayonnaise with equal parts olive oil and extra vinegar for a lighter, translucent slaw.
Spiced
Add a finely minced jalapeño or a teaspoon of hot sauce to the dressing for a sharper bite.
When it doesn't go to plan.
Use a sharp knife rather than a food processor; the machine tends to bruise the cabbage and release liquid too quickly.
If the slaw looks dry after sitting, add a tiny splash of vinegar rather than more mayonnaise to brighten it up.
Taste the dressing before adding it to the cabbage; it should lean slightly acidic to balance the sweetness of the raw carrots.
The ones that keep coming up.
Can I make this ahead of time?
Yes, but keep the cabbage and dressing separate until two hours before serving for the best texture.
My slaw is watery, what happened?
The cabbage wasn't salted or dried thoroughly enough before dressing.
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