Creamy Coleslaw

From America's Test Kitchen Season 2: Fried Chicken and 'Fixens

Why this recipe works:

We wanted to find a coleslaw recipe that would keep the cabbage from watering down the dressing, with a piquant dressing that wasn’t too sharp. Salting cabbage caused it to lose most of its liquid, leaving the cabbage pickle-crisp. We found that salted cabbage also took on more of the… read more

We wanted to find a coleslaw recipe that would keep the cabbage from watering down the dressing, with a piquant dressing that wasn’t too sharp. Salting cabbage caused it to lose most of its liquid, leaving the cabbage pickle-crisp. We found that salted cabbage also took on more of the dressing's flavors. After a number of failed experiments with dressings for our coleslaw recipe, we decided to give low-acidity rice vinegar a try. We drizzled a bit over the mayonnaise-tossed cabbage and found its mild acidity perfect for coleslaw.

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Serves 4

If you like caraway or celery seed in your coleslaw, you can add one-quarter teaspoon of either with the mayonnaise and vinegar. You can shred, salt, rinse, and pat the cabbage dry a day ahead, but dress it close to serving time.

Ingredients

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