Coleslaw can have a bad reputation. It's either too runny or too tangy. If it's mayonnaise based and left outside it can make you sick. I prefer mine tangy and with vinegar, no mayo please.
This recipe combines my favorite slaw flavors and can be whipped up in no time. This recipe hails from Cooks Illustrated where they of course made a million different variations. The kicker here is that you heat the cabbage greens with sugar and salt and then spin them in a salad spinner where you'll be amazed at the amount of water that comes out. You don't wilt the veg- don't you worry.
Instead of buying cabbage I used a pre-shredded bag from Trader Joe's. Thanks, Joe. In case you don't have one by you, I'll put the recipe as Cook's explains it below.
Recipe thanks to Cooks Illustrated
Ingredients You'll Need
- 1/4 cup cider vinegar
- 2 tablespoons vegetable oil
- 1/4 teaspoon celery seed
- 1/4/ teaspoon ground black pepper
- 1/2 large green cabbage (about 1 pound), cored and shred
- 1/4 cup sugar
- table salt
- 1 large carrot peeled and grated
- 2 tablespoons chopped fresh parsley
1. Combine 1/4 cup vinegar, oil, celery seed and pepper in a large glass bowl. Place the bowl in the freezer until chilled- 15-30 minutes max.
2. While that chills mix cabbage with 1/4 cup sugar and 1 teaspoon salt. Microwave for 1 minute then stir and microwave for 30 second increments for another minute until the cabbage has partially wilted and is reduced in volume.
3. Transfer to a salad spinner and spin until water is removed, about 10-20 seconds. Remove bowl from the freezer- add your cabbage and shredded carrot, some parsley...taste for seasoning. Refrigerate everything until cold- about 15 minutes- then enjoy!