The Best Cole Slaw Ever
This Cole Slaw is so tasty I could eat it as a meal and have as Im a bachelor
This Cole Slaw is so tasty I could eat it as a meal and have as Im a bachelor
- Carbohydrate 11.6898345762386 g
- Cholesterol 6.615 mg
- Fat 6.37909739113125 g
- Fiber 3.44402130036331 g
- Protein 3.63568228272602 g
- Saturated Fat 0.994207017374827 g
- Serving Size 1 1 Serving (200g)
- Sodium 3177.91991256228 mg
- Sugar 8.24581327587527 g
- Trans Fat 5.32267266915041 g
- Calories 113 calories
Step-by-step
- Chop all ingredients and combine in a bowl
Why does cabbage sometimes turn watery within minutes of dressing? Salt draws moisture out of cellular walls through osmosis. Tossing shredded cabbage with salt and letting it sit for thirty minutes before adding mayonnaise prevents this dilution entirely. Rinsing and thoroughly spinning the leaves dry in a salad spinner halts the process before the tissue becomes completely limp. Vinegar adds necessary acetic acid, cutting through the heavy fat content of the mayonnaise emulsion. Sugar balances that sharp bite without converting the dish into a sweet side. Shredding carrots on a box grater yields fine strands that integrate evenly with the cabbage rather than sinking to the bottom of the bowl. Green bell pepper introduces a mild capsicum aroma and a contrasting crunch. Chilling the finished mixture for at least one hour allows the flavors to meld cohesively while keeping the internal temperature below 40 degrees Fahrenheit for food safety. This vegetarian preparation suits gluten-free diets naturally when using pure vinegars and standard commercial mayonnaise. Pairing this cold, acidic side with heavily smoked barbecued pork or charred sausages provides a necessary palate cleanser that counters rich proteins. Leftovers remain crisp for up to forty-eight hours in an airtight container stored in the coldest part of the refrigerator.
