Description
Coleslaw is so much better when the cabbage isn’t completely raw.
Ingredients
Scale
Coleslaw
- 2 lbs. cabbage, shredded (red and green are nice together)
- 1 large carrot, shredded
- 1 T. kosher salt
Dressing
- 1/2 – 3/4 cup mayo
- 1/4 cup vinegar (rice wine, white wine, etc. Don’t use crap vinegar)
- 2 T. sugar
- 1/2 tsp. celery seed
- 1/2 tsp. freshly ground pepper
- 2 T. chopped parsley
Instructions
Coleslaw
- Toss cabbage(s)/carrots with salt. Work that salt in there and then cover the colander with a plate and put a heavy can on top of that plate. You’re trying to press the liquid out of the cabbage. Let it sit for a good 3 – 4 hours, then squeeze dry.
Dressing
- After squeezing cabbage dry, toss with dressing. Any dressing you decide, but this one will give you an almost classic deli-style coleslaw, only for the better.
- Prep Time: 10 mins
- Cook Time: 10 mins