Creamy Coleslaw
A good slaw relies on the contrast between crisp, raw vegetables and a thick, tangy dressing. When you draw the excess water out of the cabbage, you achieve a texture that holds its own alongside heavier main courses.
Patience creates the texture
Do not skip the salting step. It is the difference between a crisp salad and a soggy mess.
- large mixing bowl
- colander
- chef's knife
- whisk
What goes in.
- 1 smallgreen cabbage, shredded thin
- 2 mediumcarrots, julienned or grated
- 1 tspkosher salt
- 1/2 cupmayonnaise
- 1 tbspapple cider vinegar
- 1 tspcelery seeds
- 1/2 tspcracked black pepper
Salting the cabbage
Tossing the shredded cabbage with salt and letting it sit in a colander for an hour removes the internal water, preventing the dressing from turning thin.
The method.
Prep the vegetables
Toss the shredded cabbage and carrots with the salt in a colander set over a bowl. Let it stand for one hour.
Wring it out
Press down on the cabbage firmly with your hands or the back of a spoon to squeeze out as much moisture as possible. Pat the vegetable mixture dry with a clean kitchen towel.
Whisk the dressing
In a clean bowl, combine the mayonnaise, vinegar, celery seeds, and black pepper until smooth.
Combine
Fold the dry cabbage and carrots into the dressing. Chill for at least 30 minutes before serving so the flavors settle.
Other turns to take.
Spicy Slaw
Add one finely minced jalapeño or a teaspoon of hot sauce to the dressing.
Herbed Slaw
Fold in a quarter cup of chopped fresh parsley or dill right before serving.
When it doesn't go to plan.
Use a mandoline for the cabbage if you want uniform, paper-thin ribbons.
If the slaw looks dry, add an extra tablespoon of mayonnaise, not water or vinegar.
Keep the vegetables separate from the dressing until an hour before serving for maximum crunch.
The ones that keep coming up.
Can I make this a day ahead?
The flavor improves, but the cabbage may soften. If you prefer high crunch, keep the dressing and cabbage separate until the last minute.
Do I have to use green cabbage?
Red cabbage works well, but it will bleed its color into the dressing and turn the whole bowl purple.
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