A traditional coleslaw with a creamy dressing and a twist of rice vinegar for extra tang.
255 minutes
A traditional coleslaw with a creamy dressing and a twist of rice vinegar for extra tang.
Red Cabbage, cored and shredded or chopped
head
Green Cabbage, cored and shredded or chopped
head
Large Carrot, peeled and shredded
each
teaspoons
Small Onion, finely chopped
each
cups
tablespoons
to taste
1. Prepare Cabbage and Carrot
Begin by tossing the shredded cabbage and carrot with the teaspoon of salt in a medium bowl. This step is crucial as it draws the water out of the cabbage, leaving it crisp. Let this mixture sit for 1 to 4 hours in a colander placed over a bowl, allowing the excess liquid to drain away. You'll know it's ready when the cabbage looks wilted.
2. Rinse and Dry Vegetables
After the cabbage and carrot have wilted, pour out the draining liquid, rinse the vegetables thoroughly under cold water, and then dry them. It's essential to ensure they are well-rinsed to remove excess salt. Next, pat the cabbage and carrot dry using paper towels. This dryness is important because it helps the dressing cling properly and prevents it from becoming diluted.
3. Combine and Dress Vegetables
Once the vegetables are dry, return them to a clean bowl. Add the finely chopped onion, ½ cup of mayonnaise, 2 tablespoons of rice vinegar, and pepper to taste. Toss everything together until the vegetables are well-coated with the creamy dressing.
4. Chill and Serve
Finally, cover the bowl and refrigerate the coleslaw until you're ready to serve. This chilling time allows the flavors to meld together beautifully.
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