Creamy Coleslaw
A proper slaw relies on the contrast between raw, snappy vegetables and a rich, acidic dressing. Keep the shreds thin and uniform to ensure every bite carries the same balance of weight and brightness.
Commit to the salt-draw.
Salting the cabbage is non-negotiable if you want the slaw to stay crisp for more than twenty minutes. If you skip this, the cabbage will release liquid into the bowl and dilute your dressing.
- large mixing bowl
- colander
- sharp chef's knife or mandoline
- whisk
What goes in.
- 1 small headgreen cabbage, finely shredded
- 2 mediumcarrots, julienned or grated
- 1 tspkosher salt
- 1/2 cupfull-fat mayonnaise
- 2 tbspapple cider vinegar
- 1 tbspdijon mustard
- 1 tspcelery seeds
- 1/2 tspcracked black pepper
Removing moisture
Toss the shredded cabbage with salt and let it sit in a colander for an hour. Press down firmly to squeeze out the liquid before you ever touch the dressing.
The method.
Shred and salt
Cut the cabbage into paper-thin ribbons. Place in a colander set over a bowl, toss with the salt, and let it stand for one hour.
Drain thoroughly
Rinse the cabbage under cold water to remove excess salt, then squeeze it tightly in small handfuls until no more liquid comes out. Pat dry with a clean kitchen towel.
Mix the dressing
In a medium bowl, whisk the mayonnaise, vinegar, mustard, celery seeds, and black pepper until completely smooth.
Combine
Fold the dry cabbage and carrots into the dressing. Use your hands or tongs to ensure every strand is coated.
Chill
Cover and refrigerate for at least 30 minutes before serving. This allows the fibers to relax slightly and the flavors to set.
Other turns to take.
Spiced Slaw
Add a minced jalapeño or a pinch of cayenne to the dressing for a sharper finish.
Herbed Crunch
Fold in a handful of fresh chopped dill or parsley just before serving to add brightness.
When it doesn't go to plan.
Always use cold cabbage; warmer cabbage absorbs dressing too quickly and softens too fast.
If the slaw looks too dry after an hour, add another spoonful of mayonnaise rather than watering it down.
A mandoline will give you the most consistent thickness, but a steady knife works just as well if you have patience.
The ones that keep coming up.
Can I use purple cabbage?
Yes, but be aware that it will bleed its color into the dressing, turning the entire mixture a light pink within a few hours.
How long will this stay good?
Kept in an airtight container, it maintains its texture for about 2 days, though it is best within the first 24 hours.
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