Monday, July 9, 2012

Traditional Coleslaw

Like coleslaw, but hate how it weeps and turns watery? Well this recipe is for a traditional coleslaw that stays creamy as the day you made it! The trick to making coleslaw is to allow the cabbage to weep prior to dressing it. This is done, by simply salting the cabbage, in a colander, over a bowl.

I just set the cabbage on the counter, for several hours. When there is about a cup of water, released from the cabbage, you are ready to proceed.

Make sure you rinse the cabbage well. Then dry in a salad spinner, or wrap the cabbage in a towel and let it sit a few minutes, to make sure it is completely dry. I opted to make a traditional slaw recipe, but you can experiment with mix-ins, such as: apple, pineapple, jicama, carrots or raisins, to name a few.


2 Pounds cabbage, julienned
2 Ounces purple cabbage, julienned
1 Tablespoon salt
1 Tablespoon buttermilk
1 Cup mayonnaise
1 Tablespoon apple cider vinegar
1 Tablespoon sugar
1/2 Teaspoon pepper
1 Teaspoon celery seed
2 Teaspoons onion powder

Place cabbage in a colander, over a bowl. Sprinkle salt over cabbage. Let sit for several hours; until cabbage has released liquids. Rinse cabbage thoroughly in running water. Dry cabbage, using a salad spinner, or roll in a clean towel; drying thoroughly. Place dry cabbage in a large mixing bowl. In a medium mixing bowl combine remaining ingredients. Stir mayonnaise mixture into cabbage. Cover bowl with plastic wrap and refrigerate until ready to serve.

* Makes 7 cups. 

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