Skip to content

Beta This app is in Beta Testing

FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Salad

Coleslaw II

This is not the watery goop you knew as a child! Serve chilled with something Southern, like fried chicken or some ribs.

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Eggs, Celery, Mustard. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • ¼ head napa cabbage, shredded
  • ¼ head red cabbage, shredded
  • ½ cup mayonnaise
  • ¼ cup apple cider vinegar
  • ½ tsp freshly-ground celery seed
  • ¼ tsp freshly-ground cumin
  • 1 tsp freshly-ground coriander
  • 1 tbsp dry mustard powder
  • Salt

Method

  1. Toss cabbage with a few big handfuls of kosher salt. Place in a colander in a bowl and let sit at room temperature 2 hours.
  2. Drain cabbage. Rinse with clean water and let them go for a spin in your salad spinner until relatively dry.
  3. Combine vinegar and spices. Microwave on high until mixture comes to a boil.
  4. Fold in mayonnaise and cabbage. Chill until cold.