Description
This coleslaw features lightly pickled cabbage, making it crisp yet not raw, dressed in a creamy, sweet, and tart mayo-based dressing with a hint of celery seed.
Ingredients
Units
Scale
- 2 lbs. (900 g) cabbage, shredded (red and green are nice together)
- 1 large carrot, shredded
- 1 tbsp (15 ml) kosher salt
- 1/2 - 3/4 cup (120-180 ml) mayonnaise
- 1/4 cup (60 ml) vinegar (rice wine, white wine, etc.)
- 1 tsp celery seed
- Handful of chopped parsley
Instructions
- Toss the shredded cabbage and carrot with the kosher salt in a large colander. Work the salt into the vegetables thoroughly.
- Cover the colander with a plate and place a heavy can on top to press the liquid out of the cabbage. Let it sit for about 10 minutes.
- After 10 minutes, rinse the cabbage and carrot under cold water to remove excess salt, then drain well and pat dry with paper towels.
- In a large bowl, mix together the mayonnaise, vinegar, and celery seed until well combined.
- Add the drained cabbage and carrot to the dressing and toss until everything is evenly coated.
- Stir in the chopped parsley for added freshness and color.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
- For best results, use a mix of red and green cabbage for color and flavor.
- The salting process helps draw out excess moisture, making the cabbage crisp and ready to absorb the dressing.
- This coleslaw is perfect for picnics and barbecues.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5
- Sodium: 400
- Fat: 12
- Carbohydrates: 10
- Fiber: 3
- Protein: 2
- Cholesterol: 10