I never liked coleslaw until I tried this one.
- Carbohydrate 8.05664208578749 g
- Cholesterol 10.5898437556604 mg
- Fat 8.47249159429676 g
- Fiber 2.3083020833002 g
- Protein 1.91553539131419 g
- Saturated Fat 1.70717545639383 g
- Serving Size 1 1 Serving (139g)
- Sodium 215.817073086075 mg
- Sugar 5.74834000248729 g
- Trans Fat 6.41185742971552 g
- Calories 114 calories
Step-by-step
- In a large bowl, mix mayonnaise, sugar and vinegar until well blended.
- Stir in buttermilk, caraway seeds, mustard, horse radish, pepper and salt.
- Add cabbage and toss to coat. (can be prepared 3 hours ahead. Cover and refrigerate.)
- Substitute for buttermilk: Put 1 Tablespoon of either lemon juice or vinegar in a measuring cup. Add milk to make 1 cup. Let it sit for 15 minutes.
Shredding cabbage requires precise blade work to maintain structural integrity, as thick ribbons retain too much rigidity while paper-thin cuts dissolve into mush under the weight of a heavy dressing. Professional kitchens rely on mandolines or Chef knives maintained at a sharp 20-degree bevel to achieve uniform strips approximately one-eighth of an inch wide. Mixing the mayonnaise, sugar, and white wine vinegar into a smooth emulsion before introducing any solid ingredients ensures the granulated sugar dissolves completely without leaving gritty pockets in the finished dish. Buttermilk brings acidity and a lighter viscosity than straight mayonnaise, preventing the dressing from coating the palate too heavily. Caraway seeds add an earthy, pungent note historically paired with brassicas across Central and Eastern European cuisines, grounding the sharp bite of raw horseradish and powdered mustard. Resting the dressed cabbage for up to three hours in the refrigerator allows the salt to draw out excess cellular water, softening the raw edge of the vegetable while concentrating the surrounding flavors. Whisking lemon juice into standard milk at a ratio of one tablespoon per cup provides an effective acidic curdling agent if commercial buttermilk is unavailable, yielding the necessary lactic tang within fifteen minutes. Keeping the mixture chilled until service preserves the crisp cellular walls of the cabbage and prevents the mayonnaise emulsion from breaking down at ambient temperatures.
