EmailFrom the store to the kitchen to the table: The Basics outline the steps that get you from raw ingredients to your dinner tonight, free of complicated techniques. It’s a method you’ll remember and whip out whenever you like. It is the most basic way to make the thing you’re making.
WHAT YOU’LL NEED:
- • a large colander
- • a large, heavy can or two small cans to weigh down the cabbage
- • a box grater
- • tongs
- • 1 small head of green or red cabbage (about 2 pounds)
- • 1 1/2 teaspoons kosher salt, plus more for seasoning
- • 1/4 medium red onion, finely chopped
- • 1/4 cup cider vinegar
- • 2 medium carrots, peeled
- • 1/4 cup mayonnaise
- • 1/4 cup sour cream
- • 1 teaspoon Dijon mustard
- • 1 teaspoon granulated sugar
- • 1/2 teaspoon caraway or celery seeds
- • 1/4 teaspoon freshly ground black pepper, plus more for seasoning
