This rough-chopped, peppery cold slaw tastes nothing like deli versions.
I’m a fan of short-cuts, but sometimes taste trumps convenience: For the freshest tasting, nicest textured slaw, don’t use a food processor to grate your cabbage and carrots.
Machine grating makes the ingredients uniformly mushy and speeds their quick devolution to slime. It takes exactly three minutes longer to hand-chop the cabbage and hand-grate the carrot.
It’s well worth the tiny extra effort to make…
Old-Fashioned Cold Slaw
½ head of cabbage, chopped
1 carrot, peeled and grated
½ cup mayonnaise
3 tablespoons rice vinegar
1-2 tablespoons sugar
Kosher salt and freshly ground pepper to taste
- Peel away old outer leaves from cabbage. Chop medium fine, see photos below.
- Hand grate carrot, see photo below.
- In a medium bowl, mix cabbage and carrot.
- In a smaller bowl, blend mayonnaise and rest of ingredients.
- Pour mayonnaise mix over cabbage and carrots, stirring to incorporate.
Start by slicing cabbage.
Chop cabbage roughly.
Choose the consistency you like for your cold slaw. I like it rough-cut.
Rough-chopped cold slaw looks prettier and stays fresh longer.
Serves 6.
{ 2 comments… read them below or add one }
Hi Lorraine,
I love cold slaw. It’s kind of a substitute for Kim Chee - pickled Napa cabbage - staple dish from Korea. Cold slaw goes with everything. One ingredient I sometimes add to give it a little kick is horse radish sauce or pepper flakes. You can take a girl out of Korea but can’t take Korea out of a girl when it comes to food.
Hi Karen:
Mmmm…I love spicy heat in just about any food. I’ll try your variation–thanks!