Every summer my husband gets a wild hare and decides he needs to track down the perfect coleslaw recipe. He’ll come home from the grocery store with all the ingredients, use Google to track down some unreliable recipe, make a mess of the kitchen, and create a subpar slaw.
This year I decided to take all the guesswork out of this mess, use one of my favorite recipe sources as a starting point, and make a coleslaw I knew my husband would love. It is lower in fat than traditional creamy coleslaws and doesn’t drip with cabbage-y water all over your plate.
For a great Asian slaw, click here.
Basic Coleslaw (adapted from Cook’s Illustrated via The Way the Cookie Crumbles)
½ cabbage, sliced thinly
¼ cup minced white onion
¼ teaspoon table salt
1 teaspoon cider vinegar
½ teaspoon sugar
½ teaspoon Dijon mustard
1/8 teaspoon ground black pepper
2 carrots, shredded
2 tablespoons minced fresh parsley leaves
8 ounces plain Greek yogurt
2 tablespoons mayonnaise (optional)
- In a large colander, stir together salt and cabbage. Let sit for 15 or so minutes, patting dry after liquid had sweated out.
- Add in remaining chopped vegetables and transfer to a large bowl.
- In a separate bowl, stir together sugar, vinegar, mustard, pepper, yogurt, and mayonnaise (if using).
- Pour over vegetables and mix to combine.
Preparation time: 20 minute(s)
Cooking time: 2 minute(s)