Try this Mari's Coleslaw recipe, or contribute your own.
- Carbohydrate 53.9096200034706 g
- Cholesterol 0 mg
- Fat 432.914521241664 g
- Fiber 22.7530000001075 g
- Protein 11.6443000000444 g
- Saturated Fat 56.2460401607729 g
- Serving Size 1 1 Serving (1478g)
- Sodium 7145.96801417152 mg
- Sugar 31.156620003363 g
- Trans Fat 21.0225200595874 g
- Calories 4072 calories
Step-by-step
- For one head of finely shredded cabbage I used 1/2 c. oil, 1/2 c vinegar, 2 tbls sugar and 1 tbls salt.
- Shake it in a jar and mix about 1/2 the shredded cabbage and add until you like the flavor.
Salting shredded cabbage thirty minutes before dressing allows excess moisture to draw out through osmosis, leaving behind structurally rigid cell walls that refuse to turn soggy when oil and vinegar hit them. Small kitchens require smart equipment choices, meaning a mandoline with a protective guard or a sharp chef's knife on a stable wooden board will yield uniform ribbons without cluttering counters with bulky food processors. This preparation relies on a simple emulsion of oil, vinegar, sugar, and salt, which can be vigorously shaken inside a sealed quart-size mason jar to thoroughly dissolve the sugar crystals before application.
Adjusting Yields and Maintaining Texture
Scaling this recipe requires attention to the surface area of the cabbage rather than strict volumetric measurements. Because heads of cabbage vary wildly from a compact one-pound specimen to a sprawling three-pound monster, adding the dressing gradually prevents the leaves from drowning in excess liquid. Pouring half the liquid mixture over the shredded brassica initially lets the cook test the saturation point, ensuring the final dish retains a distinct crunch rather than collapsing into a limp salad. Neutral oils like canola or grapeseed disappear into the background to let the sharp vinegar bite and sweet notes take center stage without coating the palate in heavy fats.
- If the cabbage sits in salt for longer than forty-five minutes, rinse it briefly under cold water to halt excessive dehydration.
- Store dressed leftovers in an airtight glass container for no more than twenty-four hours to prevent complete structural breakdown of the leaves.
- Substitute apple cider vinegar for white vinegar at a one-to-one ratio if a fruitier acidity is desired.
