Creamy7Cole Slaw Recipe
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Category: |
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Ingredients: |
Ingredients:
There is the promise of coleslaw: crisp and creamy. And then there’s the sad reality: watery and washed-out. This seemingly simple side dish—shredded cabbage tossed with a mayonnaise-based dressing—is fraught with problems, most of which start with the cabbage. For surefire success, we salt the cabbage (along with shredded carrot and onion) and then let the mixture sit in a colander placed over a bowl. After about an hour, the salt will have drawn as much as cup of liquid from the cabbage—liquid that would otherwise have made our dressing watery. As for the dressing, most recipes call for just mayonnaise, but we’ve found that adding a little sour cream gives it an appealing tang. Plain white vinegar plays a supportive yet not overachieving role, and we temper its acidity with 2 teaspoons of sugar. After tossing the cabbage mixture with the dressing, we chill it for at least 30 minutes to allow the flavors to meld.
BASIC CREAMY COLESLAW
SERVES 8 TO 10
After step 1, the salted, rinsed, and dried cabbage mixture can be refrigerated in a zipper-lock bag for up to 24 hours. Use the large holes of a box grater to shred the vegetables.
1 head green cabbage (2 pounds), quartered, cored, and shredded
1 carrot, peeled and shredded 1⁄2 small onion, shredded
2 teaspoons salt 1⁄2 cup mayonnaise 1⁄4 cup sour cream
1 tablespoon distilled white vinegar
2 teaspoons sugar
1⁄4 teaspoon pepper
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Directions: |
Directions:1. Toss cabbage, carrot, onion, and salt in colander set over bowl. Let cab- bage mixture drain until wilted, about 1 hour. Rinse cabbage mixture under cold water, drain, and dry well with dish towel.
2. Whisk mayonnaise, sour cream, vinegar, sugar, and pepper together in large bowl. Add cabbage mixture and stir to coat thoroughly. Refrigerate slaw until chilled, at least 30 minutes, before serving. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:1 hour |
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