Coleslaw
| Ingredient | 6 Servings | 6 Servings |
|---|---|---|
| cabbage | 1 lb. (about a half-head) | 450g (about a half-head) |
| carrot | ¼ lb. | 100g |
| salt | ½ tsp. | ½ tsp. |
| Dressing | ||
| milk | 2 Tbsp. | 2 Tbsp. |
| mayonnaise | ¼ cup | ¼ cup |
| buttermilk | ¼ cup | ¼ cup |
| white wine vinegar | 2 tsp. | 2 tsp. |
| sugar | 2½ Tbsp. | 2½ Tbsp. |
| salt | ¼ tsp. | ¼ tsp. |
| pepper | to taste | to taste |
| lemon juice | 1⅓ Tbsp. | 1⅓ Tbsp. |
This classic cabbage and carrot cole slaw is relatively mild and crunchy, with just a hint of sweetness.
Directions
- Chop cabbage.
Chop the cabbage into roughly 5mm (¼") bits (rougher or finer if you prefer). - Salt cabbage.
Put chopped cabbage in a bowl and sprinkle with about a half-teaspoon of salt, then toss. Let it sit for a while, until some water starts to come out of the cabbage. Squeeze as much water as you can out of the cabbage and transfer it to another bowl. - Peel and chop carrot.
Peel the carrot and chop it into short, thin strips. - Prepare dressing.
Mix all the dressing ingredients in a bowl. - Mix everything together.
Toss the cabbage, carrot, and dressing together well, then put in the refrigerator for 2-3 hours to marinate.
Notes
- Coleslaw actually gets better if it’s given longer to sit; overnight is best.