Creamy Coleslaw
| Categories: | Cabbage |
| Submitted by: | Harriet Kattenberg |
| Source: | adapted from "The Best Recipe" by Cook's Illustrated |
If you try this salting method, you won't get runny coleslaw.
½ head cabbage, shredded
2-3 carrots, grated
2 teaspoons kosher or sea salt
1 walla walla onion, chopped, or more to taste
½ cup mayo or sourcream, or a mixture
2 tablespoons rice vinegar
Black Pepper
Steps
- Toss cabbage and carrots with salt in colander set over medium bowl. Let stand until cabbage wilts, at least 1 hour and up to 4 hours.
- Rinse the cabbage/carrots. Drain and dry with towels. Add other ingredients. If you try this salting method, you won't get runny coleslaw! They took 8 paragraphs explaining why, I'll spare you the science behind it all.
- Possible additions to the above coleslaw: celery, basil, apples (oops! Not seasonally correct, but there you have it.), caraway seeds, radishes, or nuts.