Creamy Coleslaw
By Jordan Lee ·
Creamy coleslaw fails when the cabbage sweats into the dressing. Salt the shredded cabbage lightly and let it sit 15 minutes, then squeeze out the liquid. I skipped that step for years and served a puddle. The dressing should taste a little sharp on its own because cabbage mutes acid. Mayo alone is flat; a spoon of vinegar or pickle brine wakes it up. Mix close to serving if you want maximum crunch, or dress an hour ahead for a softer picnic style. Both are fine. My preference is somewhere in between. Taste after chilling. Cold dulls salt, so you may need another pinch before you put it on the table.
Ingredients
Steps
Equipment
Large bowl Whisk Sharp knife or mandoline Clean kitchen towel
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