Coleslaw
A traditional favorite. I sometimes buy the packaged slaw at the store. I usually purchase the angel hair blend. It isnt quit as good, but if you are in a hurry no one will know but you.
A traditional favorite. I sometimes buy the packaged slaw at the store. I usually purchase the angel hair blend. It isnt quit as good, but if you are in a hurry no one will know but you.
- Carbohydrate 21.7599860413901 g
- Cholesterol 14.82 mg
- Fat 30.1846933333194 g
- Fiber 3.0956666665536 g
- Protein 1.60699999995328 g
- Saturated Fat 6.04120333332915 g
- Serving Size 1 1 Serving (184g)
- Sodium 291.200770833146 mg
- Sugar 18.6643193748365 g
- Trans Fat 24.0991933333327 g
- Calories 359 calories
Step-by-step
- Grate or shred the cabbage as thinly as possible.
- In a bowl combine it with the diced onion and all the other ingredients.
- This slaw should be sweet, sour, peppery and creamy.
- Allow to sit for at least 1 hour before serving.
- Even better the next day.
- If kept more than two days the slaw will become watery.
Crisp strands of raw brassica coated in a glossy, emulsified dressing offer a sharp balance of acidity and rich fat. Achieving the correct texture in this salad relies entirely on shredding technique and resting time rather than heat application. Shredding the cabbage head into ribbons as thin as 1/16-inch maximizes surface area, allowing the high concentration of apple cider vinegar and sugar to chemically soften the rigid cellular walls through osmosis. Letting the mixture rest for a minimum of 60 minutes draws out excess moisture, concentrating the flavors before the liquid breaks down the mayonnaise emulsion completely. Consuming the salad within a 48-hour window prevents excess water accumulation at the base of the bowl, preserving the crunch of the vegetables. While whole heads provide superior structural integrity and snap, pre-bagged angel hair cabbage cut to roughly 1/8-inch thickness serves as an acceptable substitute when pressed for time, though it absorbs liquids faster and shortens the optimal holding window by half. Coarsely ground black pepper adds distinct pockets of heat that cut through the heavy fat content of the egg and oil base. Tasting the mixture at the 30-minute mark allows adjustments to the sugar and vinegar ratios before the cabbage cells absorb the seasoning fully.
