Creamy cole slaw

    Creamy cole slaw

    43saves
    1hr15min


    1 person made this

    About this recipe: Here's a wonderful American side dish for summertime parties with hamburgers or hot dogs, though this one is especially formulated to use on pulled pork sandwiches! The listed "resting" time is for the cabbage and carrot to "weep", and can be up to 4 hours.

    WileyP New Mexico, United States

    Ingredients
    Serves: 4 

    • 230-250g green cabbage (about 1/2 head), shredded
    • 1 carrot, peeled and grated
    • 2 teaspoons coarse sea salt
    • 1/2 small yellow or red onion, minced
    • 120ml mayonnaise
    • 2 tablespoons rice vinegar
    • 1 teaspoon freshly ground black pepper

    Method
    Prep:15min  ›  Extra time:1hr resting  ›  Ready in:1hr15min 

    1. Toss the cabbage and carrots with salt together in a colander set over medium bowl. Let it stand until cabbage wilts, at least 1 hour and up to 4 hours.
    2. Dump the wilted cabbage and carrots into the bowl. Rinse thoroughly in cold water (ice water if serving slaw immediately). Pour the vegetables back into the colander, pressing (but not squeezing) on them to drain. Pat dry with kitchen paper. (Can be stored in a zipper-lock bag and refrigerated overnight.)
    3. Pour the cabbage and carrots back again into bowl. Add the onion, mayonnaise and vinegar; toss to coat. Season with pepper. Cover and refrigerate until ready to serve.

    Tip

    The first 2 steps are not absolutely necessary, however they add an added degree of crunchiness to the slaw. Also, if not done, the cabbage will weep, making the dish somewhat "soupy".

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