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Creamy Coleslaw
We love coleslaw. We have experimented with dozens of recipes, looking for the ultimate
slaw. All we would have readily embraced as our own, but this technique moved the issue to
a different level. Try it. If you're not crazy about the results, apply the technique,
especially the brining of the cabbage, to your favorite. Let us know how it works.
| 1 lb. red or green cabbage, finely shredded |
1 large carrot, peeled and grated (or red or green bell pepper, chopped) |
| 2 t. sea salt |
1/2 small red onion, minced |
| 1/2 c. mayonnaise |
2 T. rice vinegar |
| freshly ground black pepper to taste |
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- Combine the cabbage and carrot in a colander, and toss with the salt. Set over a
large bowl and allow the cabbage to wilt, 1-4 hours.
- Remove the colander from the bowl and rinse the slaw with cold water. Return the
colander to the bowl and press the slaw with a paper towel to dry.
- Remove the slaw to a dry bowl, add the remaining ingredients, and toss. Cover and
refrigerate for 1 hour to 2 days before serving.
6 servings
Source: The America's Test Kitchen Cookbook
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