Crunchy Shredded Cabbage Salad
A good slaw isn't about hiding the cabbage under heavy cream; it's about highlighting the clean, vegetal bite of the vegetable. This version focuses on texture and a bright, vinegar-forward punch that cuts through heavy main courses.
Uniformity is everything.
If the shreds are too thick, the salad feels woody. Take your time slicing; thinness determines how well the dressing clings to each piece.
- Mandoline or heavy chef's knife
- Large mixing bowl
- Colander
- Whisk
What goes in.
- 1 smallgreen cabbage, cored and thinly shredded
- 2carrots, peeled and julienned
- 1/2 cupapple cider vinegar
- 1/4 cupneutral oil, such as grapeseed
- 1 tbspdijon mustard
- 1 tspcelery seeds
- 1 tspkosher salt, plus more to taste
Drawing out the water
Toss your shredded cabbage with a teaspoon of salt and let it sit in a colander for 10 minutes. Squeeze it firmly before mixing; this removes the raw, watery taste and allows the dressing to coat the cabbage instead of pooling at the bottom of the bowl.
The method.
Prep the cabbage
Quarter the head and remove the tough central core. Use a mandoline set to its thinnest setting or a sharp blade to create fine ribbons.
Salt and drain
Place shreds in a colander, toss with salt, and let drain over a bowl for 10 minutes. Wring the cabbage out in a clean kitchen towel to ensure it is dry.
Whisk the dressing
In a small jar or bowl, combine vinegar, oil, mustard, and celery seeds. Whisk until the oil is fully emulsified and the mixture looks opaque.
Assemble
Toss the dried cabbage and carrots with the dressing in a large bowl. Adjust salt if needed. Let it sit for 5 minutes before serving so the flavors settle.
Other turns to take.
Spiced
Add a finely minced jalapeño or serrano pepper to the dressing for heat.
Herbed
Fold in a handful of fresh chopped cilantro or dill just before serving.
When it doesn't go to plan.
Keep the cabbage in the refrigerator until the exact moment you are ready to shred it; cold cabbage stays crisp longer.
If you don't have celery seeds, toasted mustard seeds provide a similar earthy pop.
Avoid using metal bowls for the salt cure, as the vinegar can react with the surface.
The ones that keep coming up.
Can I make this ahead of time?
You can prep the cabbage and dressing separately, but wait to combine them until 10 minutes before eating to prevent the vegetables from becoming limp.
Why use neutral oil?
Olive oil can sometimes taste heavy or bitter against raw vinegar; a neutral oil lets the brightness of the cabbage and the vinegar shine.
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