The Tofu Taco Bowls I recently posted created a new problem in terms of having to find another use for a leftover ingredient, in this case all of the red cabbage that remains after using a small quantity to make the taco bowls. Moriah left a comment (I love comments!) saying she had made the Stir-Fried "Crack" Cabbage with the leftover red cabbage, which was a good idea. But Auntie Leener had asked me not long ago whether I had a coleslaw recipe on UaKS, and I didn't, so I went in a different direction and made this coleslaw with red cabbage instead of the usual green. It's a pretty standard, mayo-based coleslaw but with a lot less sugar than our old standby from Sacramental Magic in a Small-Town Café (sorry, Brother Juniper).
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| My food photos are getting blurrier by the day |
Creamy Coleslaw
Adapted from The Food Lab (2015) by J. Kenji López-Alt
Time: 15 minutes (once you’ve salted the cabbage and let it drain)
I’ve also made this without salting the cabbage, when I used prepackaged shredded cabbage, and it was a little watery, but not too bad if you serve it using a slotted spoon.
1 pound/454 grams (~½ a large head) green or red cabbage, cored and shredded
1 large or 2 medium carrots, peeled and grated on the large holes of a box grater
2 teaspoons Diamond Crystal kosher salt
150 grams (scant ¾ cup) mayonnaise
60 grams (¼ cup) rice vinegar
¼ cup (~25 grams) minced red onion
25 grams (2 tablespoons) granulated white sugar
15 grams (1 tablespoon) Dijon mustard
Freshly ground black pepper
1. Toss the shredded cabbage and carrot together with the salt in a colander set over a bowl. Let stand until the cabbage wilts, at least 1 hour and up to 3 hours. Rinse under cold running water. Wring dry in a clean kitchen towel, or spin dry in a salad spinner. (See note.)
2. Transfer the cabbage and carrot to a large bowl. Add the mayo, vinegar, red onion, sugar, mustard, and generous twists of pepper. Mix thoroughly. Taste for salt, pepper, sugar, and vinegar—you’re looking for the right balance of salty, sweet, and acidic. Serve now or, better yet, refrigerate for at least a few hours to let the flavors meld. Serve using a slotted spoon to leave behind some of the liquid that’ll inevitably pool at the bottom of the bowl even if you salt the cabbage. Serves 4 to 6.
15 grams (1 tablespoon) Dijon mustard
Freshly ground black pepper
1. Toss the shredded cabbage and carrot together with the salt in a colander set over a bowl. Let stand until the cabbage wilts, at least 1 hour and up to 3 hours. Rinse under cold running water. Wring dry in a clean kitchen towel, or spin dry in a salad spinner. (See note.)
2. Transfer the cabbage and carrot to a large bowl. Add the mayo, vinegar, red onion, sugar, mustard, and generous twists of pepper. Mix thoroughly. Taste for salt, pepper, sugar, and vinegar—you’re looking for the right balance of salty, sweet, and acidic. Serve now or, better yet, refrigerate for at least a few hours to let the flavors meld. Serve using a slotted spoon to leave behind some of the liquid that’ll inevitably pool at the bottom of the bowl even if you salt the cabbage. Serves 4 to 6.
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