Took a while to find a combination I consider slaw!
- Carbohydrate 7.70966672316192 g
- Cholesterol 0 mg
- Fat 0.402352977067908 g
- Fiber 3.25694728220125 g
- Protein 1.76332143062094 g
- Saturated Fat 0.0612736342336118 g
- Serving Size 1 1 Serving (135g)
- Sodium 1814.065842439 mg
- Sugar 4.45271944096068 g
- Trans Fat 0.0629951642765913 g
- Calories 37 calories
Step-by-step
- Shred cabbage and carrots in food processor or by hand in batches. Set aside in large bowl. (Red cabbage can be added for color about 1 cup).
- In small bowl mix remaining ingredients. Add sugar in increments to get taste preferred. Stir well until sugar is dissolved well. Pour over cabbage mixture. Stir to combine. Refrigerate for several hours or overnight to let flavors meld.
Shredding Consistency Matters
Achieving the correct texture starts with how the cabbage is cut. Using a food processor fitted with a shredding disc creates uniform strips that hold up against heavy dressings without turning to mush. Hand-slicing with a chef knife works well if you aim for uniform thickness around one-eighth of an inch. Uneven pieces cause the dressing to cling poorly to thick chunks while dissolving thin fragments into liquid.Controlling Moisture Levels
Raw cabbage contains high water content that rapidly dilutes mayonnaise-based dressings during storage. Salting the shredded cabbage ahead of time and letting it drain in a colander for thirty minutes draws out excess moisture before mixing. Neglecting this step leaves pools of water at the bottom of the bowl within two hours of combining the ingredients.Balancing Acid and Sugar
Apple cider vinegar provides the sharp bite necessary to cut through rich mayonnaise bases. Dissolving the sugar completely into the liquid ingredients before pouring them over the vegetables prevents gritty textures in the final dish. For dietary adaptations, swap the standard mayonnaise for a plant-based emulsion or Greek yogurt while maintaining the exact volume ratio to preserve the proper coating consistency.
