Creamy Coleslaw
NOTE: Salting
the cabbage and carrots draws off excess water that can otherwise
cause the dressing to become watery. To keep the acidity in check,
we prefer rice wine vinegar, which is less sour than other
vinegars. If you like caraway or celery seed in your coleslaw, add
1/4
teaspoon of either with the mayonnaise and vinegar. The cabbage can
be prepared a day in advance, but dress it close to serving time.
Serves four.
1 pound (about 1/2 medium head) red or green cabbage, shredded fine or chopped to yield 6 cups (see figures 18–23)
1 large carrot, peeled and grated
2 teaspoons kosher salt or 1 teaspoon table salt
1/2 small onion, minced
1/2 cup Homemade Mayonnaise (see Homemade Mayonnaise) or store-bought
2 tablespoons rice wine vinegar
Ground black pepper
INSTRUCTIONS:
1. Toss cabbage, carrots, and salt in colander set over medium bowl. Let stand until cabbage wilts, at least 1 hour and up to 4 hours.
2. Dump wilted cabbage and carrots into bowl. Rinse thoroughly in cold water (ice water if serving slaw immediately). Pour vegetables back into colander, pressing, but not squeezing on them to drain. Pat dry with paper towels. (Vegetables can be refrigerated in zipper-lock plastic bag overnight.)
3. Pour vegetables into bowl. Add onion, mayonnaise, and vinegar and toss to coat. Season with pepper to taste. Cover and refrigerate until ready to serve.
VARIATIONS:
Sweet-and-Sour Coleslaw
Toss cabbage, carrot, and salt with 1/2 cup sugar and let stand until wilted. Do not rinse vegetables. Replace onion and mayonnaise with 1/4 teaspoon celery seeds and 6 tablespoons vegetable oil. Increase vinegar to 1/4 cup. (Can be covered and refrigerated for 5 days.)
Curried Coleslaw with Apples and Raisins
Follow Sweet-and-Sour variation above, adding 1 teaspoon curry powder, 1 peeled and diced apple, and 1/4 cup raisins along with oil and vinegar.