Today’s post will be short and sweet, but that doesn’t mean you won’t appreciate it a great deal.
I mean hey, who doesn’t like Classic Coleslaw? You know, that crunchy, sweet and tangy salad made primarily of cabbage that goes good with just about anything?
Well, this one tastes JUST like the real thing. Hmpft… not entirely sure we can call it “REAL”, but you know what I’m mean, right? The stuff that can be purchased in big plastic jugs at your local grocery store; the same stuff that they usually serve alongside your favorite sandwich at your favorite deli; the “traditional” coleslaw that comes with your rotisserie chicken at the restaurant…
We’ve all had it, and most of us absolutely
love can’t resist it. But let me ask you… have you ever dared taking a good long look at the list of ingredients? Scary! How it is that they managed to take such a healthy dish and turn it into some kind of culinary monstrosity is beyond me.
Tell you what, though: after you’ve made this one, you will never again be tempted to go for the ready-made version; especially not if you have indeed checked that list of ingredients.
Alright, let’s make us some slaw. It’s no rocket science, you’ll see.
Simply place a WHOLE LOT of shredded cabbage and a few grated carrots in a large mixing bowl.
The best way to shred the cabbage, I find, is by using the slicing disc of a food processor, but you could also do that with a sharp knife.
As for the carrot, a box grater works wonders, but if you already took the food processor out of the cupboard, might as well use it… simply switch discs and use the large grating one this time.
Then, put the rest of the ingredients in a small bowl or glass measuring cup and mix briefly with a fork; pour that over the cabbage and carrots and mix well with your hands, taking care to massage the slaw firmly for a minute or two, until the veggies soften up and start to release some of their juices.
This step is really important: massaging the cabbage is what will give it its pleasant crunchy but pliable texture. If you fail to do that, your slaw will feel like cardboard in your mouth, unless you let it sit for an incredibly long period of time… and I’m guessing you don’t want to wait until next week before you can finally enjoy your delicious coleslaw.
Also too, you may be tempted to substitute another, fancier and tastier kind of vinegar to the plain old boring white vinegar that my recipe calls for but really, you should resist the urge with all your might. I’ve tried many other varieties and while I am not usually a fan of white vinegar, I must admit that it really is the variety that yields the best flavor in this case.
So take my word for it. Stick with white vinegar.
And there you have it. That’s it, you’re done! How crazy easy was that?
Technically, you could serve your slaw immediately and it will be very good, but it will taste much better if you give it a couple of hours to rest in the fridge, or better the whole night.
This slaw will also keep and age very well for about a week in an airtight container.
Don’t be afraid to make it way ahead of time, and make a huge batch, too! You’ll be glad to have it in the fridge and will probably end up serving it with most, if not all of your dishes!
- Place the shredded cabbage and grated carrots in a large mixing bowl.
- Put the rest of the ingredients in a small bowl or glass measuring cup and mix briefly with a fork, then pour over the cabbage and carrot and mix well with your hands, taking care to massage the slaw firmly for a minute or two, until the veggies soften up and start to release some of their juices.
- That’s it, you’re done! You could serve your slaw immediately but it will taste much better after resting in the fridge for a couple of hours, or better yet overnight.
- It will also keep (and age well) for up to a week in an airtight container.