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