When it comes to coleslaw, many of us have experienced the disappointment of a soggy, watery mess that does little justice to this classic dish. But fear not, because we have unlocked the secret to achieving the most flavorful and non-wet coleslaw ever. The key lies in osmosis, a scientific phenomenon that helps remove excess water from the cabbage, leaving you with a perfect base for a creamy and delicious coleslaw.
MAKES ABOUT 4 CUPS, SERVING 6 TO 8
INGREDIENTS:
- 1 medium head green or white cabbage, cored and shredded (about 8 cups)
- 1 large carrot, peeled and shredded on the large holes of a box grater
- Kosher salt
- 1 medium red onion, halved and finely sliced
- 1 cup mayonnaise, preferably homemade
- 2 tablespoons sugar, or to taste
- ¼ cup cider vinegar
- 2 tablespoons Dijon mustard
- Freshly ground black pepper
INSTRUCTIONS:
- Start by shredding the cabbage and carrots and toss them with 2 tablespoons of kosher salt in a large bowl. Transfer the mixture to a colander set in the sink and let it drain for at least 1 hour, and up to 3 hours. This process allows the excess water to be drawn out of the cabbage.
- After the draining period, thoroughly rinse the cabbage and carrots to remove the salt. Place the mixture in the center of a clean kitchen towel and gather the corners to form a bundle. Twist the towel over the sink or a large measuring cup or bowl to wring out the cabbage and carrots completely dry. Transfer the dried mixture to a large bowl.
- To the bowl of cabbage and carrots, add the finely sliced red onion, mayonnaise, sugar, cider vinegar, Dijon mustard, and a generous sprinkling of freshly ground black pepper. Toss all the ingredients thoroughly until they are well combined. Taste the coleslaw and season it with more salt, pepper, or sugar, depending on your preference.
- While you can serve the coleslaw immediately, the flavors meld and the cabbage softens even further if you refrigerate it for at least 2 hours, or up to overnight. Just before serving, give the coleslaw a good toss to ensure all the flavors are well distributed.
NOTE:
- The simple act of salting and squeezing the shredded vegetables may seem like a small step, but it makes a significant difference in the texture and flavor of the coleslaw. By removing excess water, you’ll enjoy a coleslaw that’s crisp, vibrant, and packed with intense flavor.
The next time you crave the perfect creamy coleslaw, remember this recipe and its unique approach to achieving the best results. Embrace the science of osmosis and create a coleslaw that will delight your taste buds and impress your guests with its unbeatable texture and taste.
