15 minutes
A classic, simple, and fresh coleslaw with a homemade vinaigrette that's perfect for any meal.
Small Cabbage, cored, shredded
0 oz
Small Red Onion, thinly sliced
each
tablespoons
teaspoons
teaspoons
tablespoons
1. Prepare Vegetables
Remove the outer leaves of the cabbage, quarter it, core it, and thinly shred it. Thinly slice half of a small red onion. In a large bowl, combine the shredded cabbage and sliced red onion. Season generously with salt to draw out the moisture and enhance the flavors.
2. Create Vinaigrette
In a separate bowl, mix one tablespoon of cider vinegar with salt and freshly ground black pepper. Whisk these ingredients together until the salt dissolves.
3. Emulsify Dressing
Emulsify the vinaigrette by gradually whisking in four tablespoons of olive oil until the vinaigrette becomes slightly thicker and well-blended.
4. Combine and Season
Pour the prepared vinaigrette over the cabbage mixture, and mix well to ensure every strand of cabbage is coated with the dressing. Taste and adjust the seasoning if necessary, adding more salt or vinegar to suit your preference.
5. Rest and Serve
Let the coleslaw rest to allow the flavors to meld and the cabbage to soften, if time allows. Serve as a refreshing addition to your meal.
Shred the cabbage thinly for even seasoning and a tender texture, salt to draw out moisture, then rinse and dry thoroughly.
Aim for a creamy and tangy balance using mayonnaise, vinegar, and lemon juice, with a pinch of sugar or honey to balance acidity.
Toss gently, allow the coleslaw to marinate in the fridge for at least an hour to meld flavors and enhance creaminess.
Mix green cabbage with red or Savoy for nuanced flavors and colors, and ensure it's fresh for the best texture.
Incorporate Dijon mustard for a subtle kick and season generously with fresh ground black pepper, garlic powder, or onion powder.
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