Why This Recipe Works
Usually the coleslaw ends up limp and sitting in a pool of watered-down dressing. This happens because cabbage is naturally full of water; as the salad sits, that water leaches out from the chopped cabbage and dilutes the dressing. Tossing vegetables with a little salt beforehand is a simple method for drawing out excess moisture to keep the vegetables crisp and the salad creamy. Salting is more effective when there's more surface area for the salt to come in contact with, so we started by using our food processor to thinly slice the cabbage and shred the carrot and onion. As for the dressing, cutting the mayonnaise with a bit of sour cream improved the texture and added richness and a pleasant tang. We balanced plain white vinegar with a small amount of sugar for a well-rounded flavor profile.