Cook and Scale
Classic Creamy Coleslaw
4 servings · 70 min total
Finely shredded white cabbage and carrot, salted first so they stay crisp, then folded into a tangy dressing of mayonnaise, cider vinegar and mustard. The barbecue side that never goes watery.
Ingredients
- 600 g white cabbage, very finely shredded
- 2 carrot, coarsely grated
- ½ red onion, sliced paper-thin
- 1 tsp salt
- 8 tbsp mayonnaise
- 2 tbsp buttermilk
- 2 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tbsp white sugar
- ¼ tsp black pepper
- 2 tbsp fresh chives, finely snipped
Contains: Milk, Egg, Mustard
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
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.
- 3.
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.
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.
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.