Cole Slaw

Serves: 4

side vegetarian american

Ingredients

  • 600 g green cabbage finely shredded
  • 1 shallot
  • 1 carrot
  • 65 g sugar
  • 22 g salt
  • 60 ml mayonnaise
  • 20 ml apple cider vinegar
  • 2.67 tbsp dijon mustard
  • 0.33 tbsp freshly ground black pepper
  • 15 g sugar

Instructions

  1. Combine cabbage, onion, carrot, and parsley in a large bowl, leaving plenty of room to toss (you may have to use two large bowls if your bowls are not large enough). Sprinkle with sugar and salt and toss to combine. Let rest five minutes, then transfer to a large colander and rinse thoroughly under cold running water.
  2. Transfer rinsed mixture to a salad spinner and spin dry.
  3. Combine mayonnaise, vinegar, mustard, black pepper, and sugar in a medium bowl and whisk until homogenous.
  4. Pour dressing over cabbage mixture and toss to coat. Taste and adjust seasoning with more salt, pepper, sugar, and/or vinegar if desired.

Notes

This recipe is easiest to produce with a mandoline-style slicer, though you can also finely shred the cabbage by hand.

When grating the carrot, make sure to hold at a steep vertical bias so that the shreds are long instead of short.

Still good the next day, so can be prepared some hours in advance.

1.5 times the recipe is the maximum that fits the bowl.

For the salting/sugaring and draining, a wide baking dish is a good bet.