Classic Creamy Coleslaw

Method

1. 1
   • white cabbage600 g
   • carrot2
   • red onion½

   Shred the vegetables — Quarter and core the cabbage and shred it as finely as you can, no thicker than 3 mm — thick ribbons never soften into the dressing. Grate the carrots on the coarse side of the grater and slice the red onion paper-thin.

2. 2
   • white cabbage600 g
   • salt1 tsp

   Salt and drain the cabbage — Toss the cabbage with the salt in a colander set over a bowl and leave it for 30 minutes. It will shed several tablespoons of water — this is the whole difference between a crisp slaw and a soupy one.

   ⏱30 min
3. 3
   • white cabbage600 g
   • salt1 tsp

   Rinse and squeeze dry — Rinse the cabbage briefly under cold water to wash off the excess salt, then squeeze it hard in a clean tea towel or spin it in a salad spinner. It should feel damp, never wet.

4. 4
   • white cabbage600 g
   • carrot2
   • red onion½
   • mayonnaise8 tbsp
   • buttermilk2 tbsp
   • apple cider vinegar2 tbsp
   • Dijon mustard1 tsp
   • white sugar1 tbsp
   • black pepper¼ tsp
   • fresh chives2 tbsp

   Dress the slaw — Whisk the mayonnaise, buttermilk, cider vinegar, mustard, sugar and black pepper until smooth and just pourable. Tip in the cabbage, carrot and onion and fold everything together with most of the chives until each strand is coated.

5. 5
   • apple cider vinegar2 tbsp
   • black pepper¼ tsp
   • fresh chives2 tbsp

   Chill and taste — Chill for 30 minutes so the dressing settles into the vegetables, then taste: cold food dulls seasoning and it will usually want a little more vinegar and pepper. Scatter over the remaining chives and serve cold.

   ⏱30 min