Classic Shredded Cabbage Slaw
This slaw relies on balancing the sharp bite of raw cabbage with a stable, creamy dressing. The secret is salt-wilting the vegetables first to pull out excess water, ensuring the dressing clings to the crunch rather than swimming in a pool of brine at the bottom of the bowl.
Control the moisture before you dress
If you skip the salting step, your slaw will turn soggy within minutes. Dedicate one hour to letting the cabbage sit, then squeeze it dry.
- large mixing bowl
- colander
- sharp chef's knife or mandoline
- whisk
What goes in.
- 1 mediumgreen cabbage, finely shredded
- 2 mediumcarrots, julienned or coarsely grated
- 1 tbspkosher salt
- 1/2 cupmayonnaise
- 1 tbspapple cider vinegar
- 1 tspcelery seeds
- 1/2 tspblack pepper
- 1 tspsugar
Drawing out the water
Toss the shredded cabbage with salt and let it sit in a colander for an hour. Once the cabbage looks limp and has released a significant amount of liquid, pat it thoroughly dry with clean towels.
The method.
Prep the vegetables
Use a mandoline or a very sharp knife to shred the cabbage into thin, uniform ribbons. Grate the carrots so they match the length of the cabbage strands.
Salt and drain
Place cabbage and carrots in a colander. Toss with salt. Set over a bowl for one hour. After the time is up, use your hands to press the moisture out of the vegetables.
Mix the dressing
In a separate bowl, whisk together the mayonnaise, cider vinegar, celery seeds, pepper, and sugar until completely smooth.
Combine
Fold the dried vegetables into the dressing until every strand is coated. Cover and refrigerate for 30 minutes to allow the flavors to marry before serving.
Other turns to take.
Vinegar-Forward
Replace half the mayonnaise with more vinegar and a splash of neutral oil for a sharper, lighter profile.
Spiced Heat
Fold in a finely minced fresh jalapeño or a teaspoon of smoked paprika to shift the balance toward heat.
When it doesn't go to plan.
Always use green cabbage; red cabbage tends to bleed its color into the dressing, turning the slaw an unappealing gray-purple.
If you don't have celery seeds, a pinch of toasted mustard seeds adds a similar earthiness.
Cold slaw is essential—if you serve it immediately after mixing, the vegetables will feel flat.
The ones that keep coming up.
Can I use a food processor to shred the cabbage?
Yes, but use the slicing blade rather than the steel 'S' blade. The 'S' blade will bruise the cabbage and lead to a mushy texture.
How long does this keep in the fridge?
Up to two days. Beyond that, the cabbage will start to soften significantly, losing the crunch that makes the dish work.
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