Creamy Coleslaw
I made some spicy chicken sandwiches for dinner recently and wanted to pair them with something creamy to help cool down the spice. I found a creamy coleslaw recipe from America’s Test Kitchen that sounded perfect. Since coleslaw usually ends up limp and watery, they have you salt the cabbage and carrot in a colander for at least an hour, then after rinsing it in ice-cold water and patting it dry with paper towels, it’s ready to toss in the dressing. I was worried about the method because the salting actually makes the cabbage wilt, however, once you dry it and toss it with the dressing, it has a nice crunch that was still there the following day when I ate the leftovers. My husband and I both really enjoyed the coleslaw because it wasn’t sweet but instead tangier and we both liked that I added cilantro which made it extra flavorful. My kids have never cared for coleslaw and this one was no exception. Oh well–their loss.
How to Make Creamy Coleslaw
Toss the cabbage and carrot together with the salt in a colander set over a plate. Let stand until the cabbage wilts, at least 1 hour or up to 4 hours.
Rinse the cabbage and carrot under cold running water (or in a large bowl of ice water if serving immediately). Press, but do not squeeze, to drain; pat dry with paper towels. Place into the refrigerator until ready to serve.
When ready to serve, combine the mayonnaise, vinegar, and celery seed together in a large bowl; whisk until well combined. Add the cabbage, carrot, minced onion, fresh cilantro, and season with sea salt and freshly cracked pepper, to taste; toss until evenly coated. Serve chilled or at room temperature. Store leftovers in an airtight container for up to 2 days. Enjoy.
Equipment
Ingredients
- 3 cups green cabbage, shredded
- ½ cup shredded carrot
- ½ tsp table salt
- ¼ cup mayonnaise
- 1 tbsp rice vinegar
- ⅛ tsp celery seed
- ¼ small yellow onion, minced
- 3 tbsp fresh cilantro, chopped
- Sea salt and freshly cracked pepper, to taste
Instructions
- Toss the cabbage, carrot, and salt together in a colander set over a plate.
- Let stand until the cabbage wilts, at least 1 hour or up to 4 hours.
- Rinse the cabbage and carrot under cold running water (or in a large bowl of ice water if serving immediately).
- Press, but do not squeeze, to drain; pat dry with paper towels. Place into the refrigerator until ready to serve.
- When ready to serve, combine the mayonnaise, vinegar, and celery seed together in a large bowl; whisk until well combined.
- Add the cabbage, carrot, minced onion, fresh cilantro, and season with sea salt and freshly cracked pepper, to taste; toss until evenly coated.
- Serve chilled or at room temperature. Store leftovers in an airtight container for up to 2 days. Enjoy.
I have a question – what ‘salad’ are you referring to in step 1, where you say to toss the cabbage, carrots and salt together with the salad???
Obviously it’s a typo. That was hard to figure out?
Typo! It has been corrected to say salt.
Coleslaw is a favourite, even my husband eats them without whining too much greens on his plate. This looks very fresh and tasty.
I have not made coleslaw in moons, thanks for the reminder, we both love it as well. Have a good day, Diane
Love coleslaw with sandwiches. Looks delicious.
what delicious salad ! we love coleslaw!!
Such a good idea to keep the veggies fresh! America’s Test Kitchen has the best tricks.
You usually can’t go wrong with tips and recipes from America’s Test Kitchen…I’ll have to give this recipe a try.