Classic Coleslaw
A proper slaw should be more than a wet pile of vegetables. It needs a firm bite, a clear acidic backbone, and enough structural integrity to hold its own against a heavy barbecue plate or a fried fish sandwich.
Cabbage is the texture anchor
Use a mandoline or a very sharp chef's knife to get the cabbage ribbons thin; thick chunks will not absorb the dressing evenly.
- large mixing bowl
- mandoline or sharp chef's knife
- whisk
- rubber spatula
What goes in.
- 1/2 headgreen cabbage, shredded
- 2medium carrots, peeled and grated
- 1/2 cupmayonnaise
- 1 tbspapple cider vinegar
- 1 tspcelery seeds
- 1 tspgranulated sugar
- 1/2 tspkosher salt
- 1/4 tspfreshly cracked black pepper
Drawing out the excess liquid
Sprinkle salt over the shredded cabbage and let it sit for ten minutes before rinsing and drying. This prevents the slaw from turning watery ten minutes after you assemble it.
The method.
Prepare the cabbage
Quarter the cabbage and remove the dense core. Slice the leaves as thin as paper strips.
Macerate
Toss the shredded cabbage with the salt in a colander. Let it stand for 10 minutes, then rinse with cold water and pat it completely dry with a clean kitchen towel.
Mix the dressing
In a large bowl, whisk together the mayonnaise, vinegar, celery seeds, sugar, and black pepper until uniform.
Combine
Fold the cabbage and grated carrots into the dressing using a spatula until every shred is coated.
Chill
Cover and refrigerate for at least one hour. Taste and adjust salt before serving.
Other turns to take.
Spicy Slaw
Add one finely minced jalapeño or a teaspoon of prepared horseradish to the dressing for a sharp kick.
Herb-Forward
Fold in a handful of chopped fresh dill or parsley right before serving to brighten the profile.
When it doesn't go to plan.
Keep your cabbage chilled until the moment you cut it to ensure maximum crispness.
If you are in a rush, use a salad spinner to get the cabbage bone-dry after rinsing; wet cabbage dilutes the dressing.
The flavor intensifies after 4 hours, but do not let it sit longer than 24, or the cabbage will lose its snap.
The ones that keep coming up.
Can I use purple cabbage?
Yes, but keep in mind that the pigment will bleed into the dressing, turning the entire slaw a light shade of pink or purple.
Can I swap the mayo for yogurt?
You can, but the fat content in mayonnaise is necessary to coat the fibers properly; yogurt will be thinner and more prone to leaking liquid.
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