Basic Creamy Coleslaw
Why this recipe works:
It was important to salt the shredded cabbage for our Basic Creamy Coleslaw to remove excess water before dressing it. Allowing the salted cabbage to sit for at least one hour drained off most of the liquid.
For the dressing, cutting the mayonnaise with a bit of sour cream improved the texture and added richness and a pleasant tang. We balanced the plain white vinegar with a small amount of sugar.
Serves 8 to 10
After step 1, the salted, rinsed, and dried cabbage mixture can be refrigerated in a zipper-lock bag for 24 hours.
- 1 medium head green cabbage, quartered, cored, and shredded (see Best Way to Shred Cabbage, related)
- 1 carrot, peeled and shredded on box grater
- 1/2 small onion, shredded on box grater
- 2 teaspoons salt
- 1/2 cup mayonnaise (see The Real Deal, related)
- 1/4 cup sour cream
- 1 tablespoon white vinegar
- 2 teaspoons sugar
- 1/4 teaspoon pepper
1. SALT CABBAGE Toss cabbage, carrot, onion, and salt in colander set over bowl. Let stand until wilted, about 1 hour. Rinse cabbage mixture under cold water, drain, and dry well with kitchen towel.
2. DRESS SLAW Whisk mayonnaise, sour cream, vinegar, sugar, and pepper in large bowl. Stir in cabbage mixture and refrigerate until chilled, at least 30 minutes. Serve. (Coleslaw can be refrigerated in airtight container for 2 days.)