creamy coleslaw

Summer is almost over and I still have not made coleslaw. Is that a sin? If so I repent, but only if I can confess something as well. I have not made coleslaw because I do not like coleslaw. Yep, I’m definitely going to coleslaw purgatory now. But you see, I made this for a barbecue and for the man who funds my kitchen (gotta keep him happy right?). So I went with the Test Kitchen’s coleslaw, because I have no idea what makes a good coleslaw or a bad coleslaw.

I assumed needless mayo was a big turn off for coleslaw lovers, and I seem to have an aversion to the stuff lately myself. When I look at this so called “coleslaw” on people’s plates, I usually see a goopy glob of white with a few strands of white and sometimes purple poking out. I wanted something colorful — food shouldn’t be bland or colorless. And I definitely don’t want to be known as the coleslaw hater who brought a bowl of mayo with, what is that? Uhh, I think it’s cabbage?

This slaw went over perfectly at the barbecue, the husband gobbled it up and let me have a bite or two, after which I figured out, hey coleslaw isn’t too bad! I’ve been so afraid of the mayo pudding everyone piles on their plate, I refused to give it a chance, and well it actually tastes cabbage-y with a little bit of mayo just to hold it together (I think I’m seeing a common theme with the stuff) and some twang from red wine vinegar. I think this would also be great with the sour cream substituted for mayo or even greek yogurt would work. Next time I will probably add onion slivers as opposed to minced, but regardless this is a crisp, fresh and clean coleslaw and not at all creamy (as in excess mayo) as the title implies.

Creamy Coleslaw
Adapted from The Complete America’s Test Kitchen TV Show Cookbook

Serves 4

ATK Note: If you like caraway or celery seeds, add 1/4 teaspoon of either with the mayonnaise and vinegar. To serve the coleslaw immediately, rinse the salted cabbage and carrot in a large bow of ice water, drain them in a colander, pick out any ice cubes, then pat the dry before dressing.

1 pound red or green cabbage (about 1/2 medium head)*
1 large carrot, peeled and shredded**
1 1/2 teaspoons table salt
1/2 small onion, minced
1/2 cup mayonnaise
2 – 3 tablespoons red wine vinegar (based on preference)
Ground black pepper

*I used a combination of red and green and used about half a head of each, yielding about 8 cups.

**I did not think one carrot was going to be enough so I prepared two, but found one carrot to actually be the perfect amount. To get long papery thin shreds of carrots I first tried my box grater, then a micro-plane. Everything came out short and stubbly so I eventually switched over to this gismo which gave me long thin strands of carrot that I cut into thirds. Definitely not a necessary step, I just liked the look of it better than the short stubs I was getting with my box grater. You can also shred your carrots using a food processor.

Remove the outter leaves on the head(s) of cabbage and cut into quarters. If using one kind of cabbage use all four quarters, if using two different kinds of cabbage use two quarters of each. Using a sharp knife, take each quartered piece of cabbage and trim and discard the hard core located in the middle lower center of the cabbage. Repeat with remaining quarters.

Separate the cabbage into small stacks of leaves that flatten when pressed. Using a sharp knife, cut each stack of cabbage leaves into thin shreds. (You can also use a food processor to shred your cabbage – less time, but more dishes)

Toss the cabbage and shredded carrot with the salt in a colander and set over a medium bowl. Let stand until the cabbage wilts, at least one hour or up to four hours. Rinse the cabbage and carrot under cold running water, or in a large bowl of ice water if serving immediately. (Meg note: I accidentally skipped this step and therefore, did not season with salt at the end. It turned out fine, and frankly it’s one less step you have to do.) Press, but do not squeeze, to drain: pat dry with paper towels.

Combine the cabbage, carrot, onion, mayonnaise, and vinegar in a medium bowl; toss to coat and season with salt and pepper to taste. Serve chilled or at room temperature.

Keeping: the coleslaw can be kept in an air tight container and refrigerated for up to 2 days.