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Coleslaw


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5 from 1 review

  • Author: Mitch Weinstein
  • Total Time: 20 minutes
  • Yield: 2 1x

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

  • 1/23/4 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

  1. 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

  1. 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
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