Creamy Coleslaw
When looking for a perfect coleslaw to accompany the pulled pork, I didn’t have to look very far. Cook’s Illustrated has already perfected the recipe & so, unlike most recipes that I inevitably alter to our tastes or our Paleo desires, this one I actually follow (except that I never make just a single batch). It’s straightforward & delicious.
Creamy Coleslaw
1/2 kg |
(1 pound cabbage) (about 1/2 medium head), red or green (I usually use 2/3 green & 1/3 purple), shredded fine or chopped (6 cups) |
1 |
large carrot , peeled and grated (by the time I get to the carrots I am often so tired of chopping that I bring out the immersion blender/chopper & chop with that- perhaps not as pretty, but saves my good humor) |
10 ml |
(2 teaspoons) kosher salt , or 5 ml (1 teaspoon) table salt |
1/2 |
small onion , minced (immersion blender/chopper) |
125ml |
(1/2 cup) mayonnaise |
30ml |
(2 tablespoons) rice (I use white) vinegar |
Ground black pepper |
Instructions
-
Toss cabbage and carrots with salt in colander set over medium bowl. Let stand until cabbage wilts, at least 1 hour and up to 4 hours.
-
Dump wilted cabbage and carrots into the 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. (Can be stored in a zipper-lock bag and refrigerated overnight.)
-
Pour cabbage and carrots back again into bowl. Add onions, mayonnaise, and vinegar (I prepare this in advance & refrigerate until I’m ready to dress the veggies); toss to coat. Season with pepper to taste. Cover and refrigerate until ready to serve.
