The weather is warm; picnics, backyard grilling, and cook-outs are everywhere you turn.
I can see why: Raw cabbage swimming in sugared mayonnaise is, conceptually, pretty foul.
The best coleslaw recipes keep these things in mind
Well, a little respectand plenty of salt.
Dont make it ahead.Some saladsget better the longer they sit.
Coleslaw very much does not.
Dont grate your carrots.Grated carrots are wet, theyre gross, and they have no place in coleslaw.
just, Im begging you:julienneyour carrots.
Bagged mix is perfectly respectablejust dont let it sit in your fridge for more than a couple of days.
Homemade dressing is dead simple and tastes better.
If youve been tasked with bringing coleslaw to the cook-out, this is a great place to start.
If youre using pre-shredded veggies, two sixteen-ounce bags sub in nicely for the cabbage and carrots.
You may or may not use every last drop of dressing; any leftovers are great with crudites.
table salt, heaped, plus more to taste
2 tsp.
granulated sugar, plus more to taste
1-2 tsp.
/ 680 g.)
One large or two small carrots (6 oz.
/ 170 g.)
Half a small onion, or a quarter of a medium one (1.5 oz.
/ 40 g.)
14 tsp.
table salt
Instructions:
Step 1.
Make the dressing: mix all ingredients in a pourable container, taste, and adjust seasoning as needed.
Prepared dressing keeps in the fridge for three days or so.
Shred finely with a sharp knife.
(It was an old cabbage.)
Place the shredded cabbage in a large bowl.
Peel and julienne the carrots; add to the bowl.
Shave the onion crosswise into half-moons and throw those in, too.
Sprinkle the vegetables with a quarter teaspoon of salt and toss to distribute.
You might not need all of the dressing, so take it easy and taste as you go.
(If you have one, a salad spinner works great for this step.)
Transfer the vegetables to a clean, dry bowl, cover, and refrigerate for up to 24 hours.
Anyone who loves coleslawor is on the fence about itis going to love this recipe.
