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Creamy Coleslaw
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Brief Description
More traditional coleslaw
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Main Ingredient
Cabbage
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Category: Salads
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: barthc
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Posted On: Aug 13, 2012
Number of Servings:
Ingredients:
- 1 1/2 pounds - Red or green cabbage, about 1 med head Finely shredded or chopped
- 1 whole - Large carrot Peeled and grated
- 1 tablespoons - Kosher salt (or 2 tsp. table salt)
- 1/2 - Small onion Minced
- 1/2 cups - Mayonnaise (real mayo)
- 1 tablespoons - Rice wine vinegar
- - Pepper, to taste
Directions:
Toss cabbage & carrot w/ salt in a colander set over a medium bowl. Let stand until cabbage wilts and releases much of its liquid, at least 1 hour and up to 4 hours.
Drain liquid from bowl. Rinse cabbage & carrot thoroughly in cold water (use ice water if serving slaw immediately). Press but do not squeeze cabbage to drain (a salad spinner does the job perfectly). Pat dry w/ paper towels. (Cabbage can be stored in a zipper-lock plastic bag and refrigerated overnight.)
Pour drained cabbage and carrot into bowl. Add onion, mayonnaise and vinegar; toss to coat. Season w/ pepper. Cover & refrigerate until ready to serve. (Coleslaw can be refrigerated overnight.)
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