Try this Champagne Cole Slaw recipe, or contribute your own.
- Carbohydrate 3.68370000086226 g
- Cholesterol 4.20000000355047 mg
- Fat 4.04304000333744 g
- Fiber 1.14810000057043 g
- Protein 0.677740000060865 g
- Saturated Fat 0.61951000050721 g
- Serving Size 1 1 Serving (58g)
- Sodium 457.442960080849 mg
- Sugar 2.53560000029183 g
- Trans Fat 3.36910000283023 g
- Calories 52 calories
Step-by-step
- Place shredded cabbage and kosher salt in a large bowl, tossing to coat. Let sit 10 minutes.
- Mix next five ingredients together in a small bowl. Mix in with cabbage, tossing to coat.
- Cover and refrigerate for at least 4 hours, so the flavors will blend.
Salting shredded cabbage and letting it rest for ten minutes draws out excess moisture through osmosis, preventing a watery dressing later. Tossing the brassica with kosher salt initiates this dehydration process immediately, yielding a significantly crunchier final texture. Whole-grain Dijon mustard provides both emulsifying properties and visual texture, anchoring the mayonnaise-based dressing to the vegetable surface. Adequate refrigeration time allows the cell walls of the cabbage to soften slightly while absorbing the acidity of the vinegar and the sweetness of the sugar.
Acid Adjustments and Vinegar Substitutions
Champagne vinegar yields a bright, delicate flavor profile, but white wine vinegar serves as an effective direct swap at a one-to-one ratio without altering the final acidity levels significantly. Apple cider vinegar introduces a fruitier note that works well if champagne vinegar is unavailable, though it darkens the dressing slightly. Whole-grain mustard can be replaced with standard yellow or smooth Dijon, but stone-ground varieties contribute a distinct textural pop that smooth mustards lack.
- Watery slaw usually results from skipping the initial ten-minute salt rest; always drain any accumulated liquid before adding the dressing.
- Limp cabbage indicates that refrigeration exceeded twenty-four hours, causing the cellular structure to break down past the optimal crisp threshold.
- Separated mayonnaise points to insufficient whisking of the wet ingredients before combining them with the solid components.
