why it works
- The mixture of sugar and salt draws out excess moisture from the cabbage, making it soft but still crunchy.
- The sour cream adds a distinct tang to the dressing that pairs well with the apples.
- Granny Smith apples enhance the flavor of the fruit and complement the sweet-tart flavor of the dressing.
My barbecue side dish game changed forever when I realized that with simple preparation techniques and delicious dressings, coleslaw is actually the perfect complement to rich, fatty barbecue and smoked meats.
in kenzie Classic Creamy ColeslawHe recommends preparing the vegetables by macerating them in a salt-and-sugar mixture to remove excess moisture, allowing them to better absorb the dressing and seasonings. Starting with this foundation, I conducted an experiment spicy vinegar slawA Delicious Mustard ColeslawA Regional Lexington-Style Red Slawand a Spicy Tex-Mex Variation,
Serious Eats / Mateja Zavirotic Andrijanic
For another twist, I add both tartness and fruit to this coleslaw by slicing Granny Smith apples into my cabbage and carrots. When deciding the appropriate dressing to accompany this version, I started with sour cream, which makes a richer and more complex base than mayonnaise alone. To keep it from overpowering the other ingredients, I season it with vinegar, sugar, honey, black pepper and mustard powder, along with a touch of mayo. I love the texture of celery seeds, but I didn’t think they would add flavor, so I decided to go with the more neutral poppy seeds here. The final slice is tart and tart, adding a new dimension to the classic with the bright apple fruit.
June 2014
Tired of watery coleslaw? This simple technique fixes it forever
cook mode
(keep screen awake)
For the slaw:
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1 Big Head green cabbage (About this 3 1/2 pound), finely chopped
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1 Big CarrotPeeled and grated on the large holes of a box grater
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2 granny smith applesPeeled, cored, and grated on the large holes of a box grater
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2/3 cup grainy Sugar ,4 3/4 ounce, 134 Yes,
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1/3 cup diamond crystal kosher salt ,1 3/4 ounce, 48 Yes)For table salt, use half the recommended amount
For dressing:
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1/2 cup sour cream ,4 ounce, 113 Yes,
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1/3 cup mayonnaise ,2 3/4 ounce, 75 Yes,
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1/3 cup ,80 ml, apple cider vinegar
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3 tablespoons granulated sugar ,1 1/2 ounce, 45 Yes,
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3 tablespoons Honey ,2 1/4 ounce, 63 Yes,
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1 small spoon recently ground black pepper
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1/2 small spoon mustard powder
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1/2 small spoon poppy seeds
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For the slaw: Combine cabbage, carrots and apples in a large colander. Sprinkle with sugar and salt and toss to combine. Leave it on for 5 minutes, then rinse thoroughly with cold running water.
Serious Eats / Mateja Zavirotic Andrijanic
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Meanwhile, prepare the dressing: In a small bowl, whisk to combine sour cream, mayonnaise, apple cider vinegar, sugar, honey, black pepper, mustard powder and poppy seeds.
Serious Eats / Mateja Zavirotic Andrijanic
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to assemble: Put the vegetables in a salad spinner and spin them to dry. Alternatively, transfer to a 13-by-18-inch rimmed baking sheet lined with a triple layer of paper towels or clean kitchen towels. Pat the mixture dry with paper towels and place the vegetables in a large bowl.
Serious Eats / Mateja Zavirotic Andrijanic
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Pour the dressing over the slaw and toss to coat. Adjust seasoning with additional salt, pepper, and sugar as needed.
Serious Eats / Mateja Zavirotic Andrijanic
special equipment
- Whisk, Colander, Salad Spinner
