Creamy Coleslaw
This isn't the limp, soggy bowl often found at picnics. It relies on a sharp, tangy dressing that cuts through the raw snap of fresh vegetables.
Control the moisture, keep the crunch.
Your cabbage needs to be shredded finely enough to yield to the dressing but thick enough to retain its structural integrity.
- chef's knife
- large mixing bowl
- colander
- whisk
What goes in.
- 1 smallgreen cabbage, cored and shredded thinly
- 2 mediumcarrots, peeled and grated
- 1 tspkosher salt
- 1/2 cupfull-fat mayonnaise
- 2 tbspapple cider vinegar
- 1 tbspdijon mustard
- 1 tspcelery seeds
- 1/2 tspblack pepper, freshly cracked
Sweating the cabbage
Tossing the shredded cabbage with salt in a colander draws out water, preventing the dressing from turning thin and soupy later.
The method.
Prep the base
Place the shredded cabbage and carrots into a colander set over a bowl. Toss with the salt and let it sit for at least an hour.
Remove moisture
Once the hour has passed, press down firmly on the vegetables to squeeze out the liquid. Pat the vegetables 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 dried vegetables into the dressing until thoroughly coated. Let it chill in the refrigerator for 20 minutes before serving so the flavors settle.
Other turns to take.
Spicy Kick
Add one finely minced jalapeño or a teaspoon of hot sauce to the dressing.
Herbed
Fold in a handful of fresh chopped dill or parsley just before serving for a brighter finish.
When it doesn't go to plan.
Always use a sharp knife for the cabbage to avoid crushing the cell walls, which leads to early wilting.
Do not skip the chilling time; it allows the salt and vinegar to mellow the raw bite of the cabbage.
If you want a crunchier texture, add half a grated tart apple right before serving.
The ones that keep coming up.
Can I make this ahead of time?
Yes, it holds well in the refrigerator for up to 24 hours, though the cabbage will soften slightly the longer it sits.
Is red cabbage okay to use?
You can mix red and green, but be aware that red cabbage will eventually bleed its color into the dressing, turning it light pink.