Creamy Coleslaw with Boiled Dressing
INGREDIENTS:
1 lb (about 1/2 medium head) red
-or green cabbage; shredded
-fine or chopped (6 cups)
1 lg Carrot; peeled and grated
2 ts Kosher salt or 1 tsp table
-salt.
1/2 sm Onion; minced
1/2 c Mayonnaise
2 tb Rice wine vinegar
Ground black pepper
1 lb (about 1/2 medium head) red
-or green cabbage; shredded
-fine or chopped (6 cups)
1 lg Carrot; peeled and grated
2 ts Kosher salt or 1 tsp table
-salt.
1/2 sm Onion; minced
1/2 c Mayonnaise
2 tb Rice wine vinegar
Ground black pepper
I can't believe it. I wrote this weekend requesting information about no more watery coleslaw as discussed in an old Cook's Magazine. Well, I just found that lonely magazine in a corner of my bookshelf. I saved it knowing that it was good information. The secret to good coleslaw is to presalt it until the cabbage wilts, 1-4 hours. Then you need to rinse it and pat it dry.
If you like caraway or celery seed in your coleslaw, you can add 1/4 tsp of either with the mayonnaise and vinegar. You can shred, salt, rinse and pat the cabbage dry a day ahead, but dress it close to serving time.
1. Toss cabbage and carrots with salt in colander set over medium bowl. Let stand until cabbage wilts, at least 1 hour and up to 4 hours.
2. Dump wilted cabbage and carrots into the bowl. Rinse thoroughly in cold water (ice water if serving slaw immediately). Pour vegetables back into colander, pressing, but not squeezing on them to drain. Pat dry with paper towels. (Can be stored in a zipper-lock bag and refrigerated overnight.)
3. Pour cabbage and carrots back again into bowl. Add onions, mayonnaise and vinegar; toss to coat. Season with pepper to taste. Cover and refrigerate until ready to serve.
My note: If I make coleslaw using the second recipe I add about a tablespoon of sugar to the dressing. (That's the way my mom made it). Also I water the mayonnaise down a little with milk--buttermilk is even better.
If you like caraway or celery seed in your coleslaw, you can add 1/4 tsp of either with the mayonnaise and vinegar. You can shred, salt, rinse and pat the cabbage dry a day ahead, but dress it close to serving time.
1. Toss cabbage and carrots with salt in colander set over medium bowl. Let stand until cabbage wilts, at least 1 hour and up to 4 hours.
2. Dump wilted cabbage and carrots into the bowl. Rinse thoroughly in cold water (ice water if serving slaw immediately). Pour vegetables back into colander, pressing, but not squeezing on them to drain. Pat dry with paper towels. (Can be stored in a zipper-lock bag and refrigerated overnight.)
3. Pour cabbage and carrots back again into bowl. Add onions, mayonnaise and vinegar; toss to coat. Season with pepper to taste. Cover and refrigerate until ready to serve.
My note: If I make coleslaw using the second recipe I add about a tablespoon of sugar to the dressing. (That's the way my mom made it). Also I water the mayonnaise down a little with milk--buttermilk is even better.