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Ingredientes
- 1 lb (about 1/2 medium head) red or possibly green cabbage, shredded fine or possibly minced (6 c.)
- 1 lrg Carrot, peeled and grated
- 2 tsp Kosher salt or possibly 1 tsp table salt.
- 1/2 sm Onion, chopped
- 1/2 c. Mayonnaise
- 2 Tbsp. Rice wine vinegar Grnd black pepper
Direcciones
- I cannot believe it. I wrote this weekend requesting information about no more watery coleslaw as discussed in an old Cook's Magazine. Well, I just which it was good information. The secret to good coleslaw is to presalt it till the cabbage wilts, 1-4 hrs. Then you need to rinse it and pat it dry.
- If desired caraway or possibly celery seed in your coleslaw, you can add in 1/4 tsp of either with the mayonnaise and vinegar. You can shred, salt, rinse and pat the cabbage dry a day ahead, but dress it close to serving time.
- 1. Toss cabbage and carrots with salt in colander set over medium bowl. Let stand till cabbage wilts, at least 1 hour and up to 4 hrs.
- 2. Dump wilted cabbage and carrots into the bowl. Rinse thoroughly in cool water (ice water if serving slaw immediately). Pour vegetables back into colander, pressing, but not squeezing on them to drain. Pat dry with paper towels. (Can be stored in a zipper-lock bag and refrigerated overnight.)
- 3. Pour cabbage and carrots back again into bowl. Add in onions, mayonnaise and vinegar; toss to coat. Season with pepper to taste. Cover and chill till ready to serve.
- My note: If I make coleslaw using the second recipe I add in about a Tbsp. of sugar to the dressing. (Which's the way my mom made it). Also I water the mayonnaise down a little with lowfat milk-buttermilk is even better.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 257g | |
| Calories 867 | |
| Calories from Fat 823 | 95% |
| Total Fat 93.16g | 116% |
| Saturated Fat 12.92g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5279mg | 220% |
| Potassium 291mg | 8% |
| Total Carbs 9.72g | 3% |
| Dietary Fiber 2.3g | 8% |
| Sugars 4.85g | 3% |
| Protein 0.94g | 2% |
