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Creamy Coleslaw

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.

Creamy Coleslaw

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.

Creamy Coleslaw

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.

Creamy Coleslaw

Creamy Coleslaw

Creamy Coleslaw

Prep Time: 1 hour
Total Time: 1 hour 10 minutes
Course: Sides
Cuisine: American
Author: Pam - For the Love of Cooking / Original by America's Test Kitchen

Ingredients

  • 3 cups green cabbage, shredded
  • ½ cup shredded carrot
  • ½ tsp table salt
  • ¼ cup mayonnaise
  • 1 tbsp rice vinegar
  • 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.
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9 Comments

  1. 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???

    1. Obviously it’s a typo. That was hard to figure out?

    2. Typo! It has been corrected to say salt.

  2. Coleslaw is a favourite, even my husband eats them without whining too much greens on his plate. This looks very fresh and tasty.

  3. I have not made coleslaw in moons, thanks for the reminder, we both love it as well. Have a good day, Diane

  4. Such a good idea to keep the veggies fresh! America’s Test Kitchen has the best tricks.