Traditional Crunchy Coleslaw
Ingredients
- 500 gWhite cabbage (very thinly sliced)
- 2 pcCarrot (grated)
- 0.5 pcRed onion (finely minced)
- 100 gJapanese mayo
- 2 tbspVinegar
- 1 tbspWhite sugar
- 1 tspMustard
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 2 tbspApple cider vinegar
Method
A mixture of finely shredded cabbage and carrots, bound by a creamy dressing. The cabbage stays firm to the bite while the sauce coats every strip with a perfect balance of acidity and sweetness.
- 1
Remove the outer leaves of the white cabbage. Slice it as thinly as possible with a knife to obtain flexible strips. Grate the carrots and finely chop the red onion.
- 2
Place the cabbage in a colander with a pinch of grey sea salt. Let it drain for 15 minutes to remove excess water and gain flexibility without losing its crunch.
- 3
In a bowl, mix the Japanese mayonnaise, the vinegar, the cider vinegar, the white sugar, and the mustard. Whisk until the sauce is smooth and glossy. Season generously with pepper.
- 4
Squeeze the cabbage between your hands to extract the water. Mix it with the carrots and onion. Pour the sauce over and mix well to coat the vegetables. Let it rest in the fridge for at least 1 hour.
Frequently asked questions
How do you get this dish right?
- Don't skip the sweating step; it's what prevents your salad from swimming in water after two hours.
- Use a mandoline for the cabbage if you're not comfortable with a knife; thinness is key for mouthfeel.
How long does this dish keep?
Keeps for 48 hours in the refrigerator in an airtight container. Toss again before serving.
