A picnic classic, coleslaw. When done well, it’s sublime, when done poorly it’s watery and gross.
The trick is get rid of some moisture up front by salting the cabbage and then squeezing some of the water away. It’s also helpful to combine at the very last second.
Serves a small crowd. Takes an hour and a half end to end, mostly waiting
| Mise en Place | |||
|---|---|---|---|
| STAPLES | PRODUCE | ||
| 1/2 cup | mayo | 1 small head | cabbage, shredded |
| 1 tbs | dijon mustard | 1 medium | carrot, grated |
| 2 tsp | apple cider vinegar | 1/2 medium | red onion, sliced thin |
| 1 tsp | sugar | SPICES | |
| 1/2 tsp | kosher salt | 1/2 tsp | white pepper |
| DAIRY | |||
| 3/4 cup | buttermilk | ||
| Equipment | |
|---|---|
| 2 | bowls |
| 2 | paper towls |
| Directions | |
|---|---|
| Step | Action |
| 1 | toss cabbage with salt, cover with plastic wrap and pop in fridge for 1 hour |
| 2 | meanwhile, combine mayo, mustard, vinegar, sugar, and pepper to make dressing. stash in fridge |
| 3 | just before serving, take a paper towel and gently squeeze around the cabbage to soak up water. when towel is wet, repeat with second towel |
| 4 | toss cabbage, carrot, onion togther and fold in 3/4 of dressing. if not dressed enough, add the rest |
| 5 | serve |
Categories: Sides
