Recipe Lab Draft #1: Coleslaw Recipe
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This is draft #1 for the CHOW Recipe Lab: Coleslaw. Try it and post your comments to this thread.
Coleslaw is the classic summer cookout accompaniment but it’s all too often too sweet, too soupy, or too thick. This version has all the classic flavors you’d expect with a couple new twists to keep things interesting. Help us perfect this piece of Americana by tasting it out and giving us your feedback.
Game plan: Making this recipe is a snap with the help of a food processor. If you don’t have one just slice the vegetables and apple into 1/4-inch thick slices then crosswise into small pieces.
If you’ve never participated in one of these, check out this thread for details on how to participate in CHOW Recipe Lab and what it’s all about.
INGREDIENTS
- 1 small green cabbage, cored
- 1 small red cabbage, cored
- 2 medium carrots
- 1 small fuji apple, cored
- 1 1/4 cups mayonnaise
- 1/2 cup cider vinegar
- 2 tablespoon granulated sugar
- 1 tablespoon kosher salt
- 1 1/2 teaspoons dill seed
- 1/4 teaspoon freshly ground black pepper
INSTRUCTIONS
- Using the grater attachment on the food processor grate the cabbage, carrots, and apple. Transfer to a large bowl.
- Combine mayonnaise, vinegar, sugar, salt, dill seed, and pepper in a medium bowl. Whisk until smooth.
- Pour dressing over cabbage mixture and toss to coat. Cover and refrigerate for at least 1 hour or up to 3 days. Stir briefly before serving.
That's way too much mayo for me. I make essentially the same recipe, but use only 2T mayo for a small cabbage, rest of spices and vinegar proportionately. It seems dry when tossing, but as it dissolves, such a small amount lightly coats the cabbage, which stays crisper. People who eat it rave about how deliciously light this is. Also, a dash of Louisiana red hot or sriacha sauce adds a nice bright note. The most important thing is to use very tasty cabbage and trim scrupulously. Also, I do grate onion--just a bit for taste, but no pieces people can pick at. And finally, I prefer very finely sliced (by hand or mandoline) to the shredded version. Looks prettier on the plate, too.
Coleslaw with mayo dressing never has been a favorite of mine--mom used to make it and add pineapple and marshmallows--ugh! Best coleslaw I ever have had was in Jamaica--sliced cabbage, oil, vinegar, salt, pepper-thats it! If you want to go crazy, use green and purple cabbage. Best after it sits a day. Great alternative to other recipes!
I like to use flavored Rice Vinegar and sesame seeds. I omit the onions since reading they spoil faster. I also read that commercial Mayonnaise never is the problem and usually is safer than the home made kind. Let me know if this works for you.
remember salting the slaw is like making seaurkraut but in this instance you need to let it sit for about 2 hours after which the slaw must be drained and rinsed of the salt, dry after rinsing. about 1 to 2 tbls of kosher salt per large head of cabbageor so. salting keep the slaw from going soupy after it sits for a couple of hours.
This looks like a lovely recipe. One thing I do with cabbage for coleslaw: I quarter the cored cabbage and soak it in icewater for an hour. This gets rid of the "cabbagey" funk and makes for a sweeter, "rounder" slaw.
Re: pikawicca: I've not heard of salting cabbage before making slaw. I'll try it. I've only previously salted cucumbers.
You're going to end up with a sloggy slaw. You need to salt the cabbage first.
sounds perfect except it needs celery seed. It just adds something... I add eggshell food coloring to make it a bit yellow... make sure its Hellmans or a "good" mayo or it will be sour.