| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
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 |
INSTRUCTIONS
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.
Posted to EAT-L Digest by mary curtis <curtism@FUSE.NET> on Jan 5, 1998
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