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Creamy Coleslaw

Creamy Coleslaw

I made some spicy chicken sandwiches for dinner recently and wanted to pair them with something creamy to help cool down the spice. I found a creamy coleslaw recipe from America’s Test Kitchen that sounded perfect. Since coleslaw usually ends up limp and watery, they have you salt the cabbage and carrot in a colander for at least an hour, then after rinsing it in ice-cold water and patting it dry with paper towels, it’s ready to toss in the dressing. I was worried about the method because the salting actually makes the cabbage wilt, however, once you dry it and toss it with the dressing, it has a nice crunch that was still there the following day when I ate the leftovers. My husband and I both really enjoyed the coleslaw because it wasn’t sweet but instead tangier and we both liked that I added cilantro which made it extra flavorful. My kids have never cared for coleslaw and this one was no exception. Oh well–their loss.

Creamy Coleslaw

How to Make Creamy Coleslaw

Toss the cabbage and carrot together with the salt in a colander set over a plate. Let stand until the cabbage wilts, at least 1 hour or up to 4 hours.

Creamy Coleslaw

Rinse the cabbage and carrot under cold running water (or in a large bowl of ice water if serving immediately). Press, but do not squeeze, to drain; pat dry with paper towels. Place into the refrigerator until ready to serve.

When ready to serve, combine the mayonnaise, vinegar, and celery seed together in a large bowl; whisk until well combined. Add the cabbage, carrot, minced onion, fresh cilantro, and season with sea salt and freshly cracked pepper, to taste; toss until evenly coated. Serve chilled or at room temperature. Store leftovers in an airtight container for up to 2 days. Enjoy.

Creamy Coleslaw

 

Creamy Coleslaw

Creamy Coleslaw

Prep Time: 10 minutes
Wilting Time:: 1 hour
Total Time: 1 hour 10 minutes
Course: Sides
Cuisine: American
Author: Pam - For the Love of Cooking / Original by America's Test Kitchen

Equipment

Ingredients

  • 3 cups green cabbage, shredded
  • ½ cup shredded carrot
  • ½ tsp table salt
  • ¼ cup mayonnaise
  • 1 tbsp rice vinegar
  • tsp celery seed
  • ¼ small yellow onion, minced
  • 3 tbsp fresh cilantro, chopped
  • Sea salt and freshly cracked pepper, to taste

Instructions

  • Toss the cabbage, carrot, and salt together in a colander set over a plate. 
  • Let stand until the cabbage wilts, at least 1 hour or up to 4 hours. 
  • Rinse the cabbage and carrot under cold running water (or in a large bowl of ice water if serving immediately). 
  • Press, but do not squeeze, to drain; pat dry with paper towels. Place into the refrigerator until ready to serve. 
  • When ready to serve, combine the mayonnaise, vinegar, and celery seed together in a large bowl; whisk until well combined. 
  • Add the cabbage, carrot, minced onion, fresh cilantro, and season with sea salt and freshly cracked pepper, to taste; toss until evenly coated. 
  • Serve chilled or at room temperature. Store leftovers in an airtight container for up to 2 days. Enjoy.
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9 Comments

  1. I have a question – what ‘salad’ are you referring to in step 1, where you say to toss the cabbage, carrots and salt together with the salad???