The term “cole slaw” refers to shredded raw cabbage. It is typically served with a vinaigrette or mayonnaise, which extends its shelf-life. Alternatively, it can be prepared without dressing. This article will explain how to shred cabbage for coleslaw, make the dressing and how to make it without mayonaisse. Hopefully, it will inspire you to make some yourself! Until then, enjoy this simple recipe!
How to Make Coleslaw
If you want to impress your friends and family with delicious and healthy side dishes, you can learn how to make coleslaw. This dish has an important role in the picnic or barbeque, so you need to learn how to make it. It can be prepared using shredded cabbage or a food processor.
To make the recipe even more delicious, you can add some sugar and vinegar to it. You should let it sit overnight for better results. Once it is chilled, stir it occasionally. You can even prepare it 5 days in advance.
The basic ingredients for coleslaw include:
- 1 whole shredded green cabbage
- 1 whole shredded red cabbage
- 3 shredded carrots
- 1 cup mayonnaise
- 1 onion
- 2 tbsp vinegar
- pinch of salt salt
To make the dressing:
- 4 tbsp apple cider vinegar or white vinegar
- 1/4 cup of milk
- 1 tbsp lemon
Mix all of your ingredients together in a large mixing bowl.
If you are planning to serve your coleslaw at a party, you should keep it refrigerated. It should last for about three days in the fridge. If you have made it in advance, do not skip the salting step. Afterwards, you can use the leftover dressing to make a dip for vegetables or a sauce for meats. You can even use the remaining dressing for sandwiches. You can also add a little bit of mayonnaise to the coleslaw.
How to Make Coleslaw Dressing
This recipe for easy coleslaw dressing is ideal for any picnic, barbecue, or other gathering where a bright, crunchy slaw is essential. Its tang is imparted by the acidity of lemon juice and vinegar. Depending on your taste, you can substitute these ingredients with plain honey or maple syrup. A little lemon juice adds brightness, too. The dressing is ready to serve when chilled and can be kept for up to a week in the refrigerator.
For the classic coleslaw dressing, stir together the ingredients and add the sour cream. Toss the mixture thoroughly and refrigerate for at least one hour. This recipe makes enough dressing to cover a 14 ounce bag of coleslaw mix and eight cups of shredded cabbage. It can also be made ahead of time and stored in the refrigerator for three to five days. To make it even more flexible, add additional sour cream if you want a tangier version.
You can use any dressing you like, but you will want to mix them the day before serving. Homemade coleslaw dressing is the most delicious way to serve coleslaw at a potluck.
How to Make Coleslaw from Scratch
To prepare coleslaw, start by shredding the cabbage. This can be done either by hand or with a food processor. Once shredded, squeeze the excess water from the vegetables to prevent them from becoming soggy. You can season the shredded cabbage with salt to help it retain its crispness. Add the shredded onion and carrots plus the mayonnaise then, add the dressing a little at a time, while mixing the coleslaw with your hands.
Once made, store the coleslaw in the refrigerator. It keeps well for a day or two in the fridge, though it is better if it is served right away. If you make the coleslaw in advance, don’t skip the salting step, though it may be tempting.
Reserve the dressing and fold in a little mayo just before serving. A homemade coleslaw will keep in the refrigerator for a few days, and it’s a great dish for any gathering.
A good-quality coleslaw mix is easy to prepare. It has the same taste as a commercially prepared one, but it costs a fraction of the price. And with just a few simple ingredients, you can easily make this delicious side dish for a barbecue. You don’t need to chop or guess which vegetables are in the coleslaw mix. It’s a simple recipe that takes less than 15 minutes to prepare and tastes better than the bottled variety.
How to Shred Cabbage for Coleslaw
If you’re planning on making your own coleslaw, you might be wondering how to shred cabbage. Shredding the cabbage produces fine paper shreds. For best results, shred the cabbage away from your body. You can shred a medium head of cabbage for about eight cups. Then, store it in the fridge for up to a week. You can also purchase pre-shredded cabbage from the grocery store.
- Wash the cabbage and remove any dirty outer leaves.
- Cut the stem and core from the head of the cabbage.
- Slice the head in half lengthwise.
- Remove the core of each quarter.
- Set up a mandoline or use a knife to slice the cabbage.
Before cutting the cabbage, you must rinse it thoroughly and trim the center section of each wedge. To cut the head into quarters, use a Y-shaped vegetable peeler to remove the tough lower center portion of the head and leaves. Then, use a sharp knife to cut the head into small strips. Slice the head of cabbage thinly, between a quarter-inch and an eighth-inch. Alternatively, use a mandolin that is adjustable.
To cut the stem of the cabbage, place it flat on a cutting board. Cut the head lengthwise through the center of the head, removing the core. You can then slice each half crosswise, from the top to bottom. Be sure to remove the white solid core from the center of the cabbage. The end result should be ribbon-shaped pieces of cabbage. To make the shredding even, you should use a mandoline with a safety attachment.
How to Make Coleslaw without Mayonnaise
If you are looking for an alternative to mayonnaise, then you have come to the right place. This recipe uses shredded cabbage and other vegetables, but no mayonnaise. It can be made ahead of time and stored in the refrigerator for up to five days.
When making coleslaw without mayo, one great way to make it is by using a mason jar. Just make sure to seal the jar tightly. Then, shake the jar vigorously to combine the ingredients and create a smoother consistency. For the vegetables, thinly slice the cabbage, using a knife or mandoline. For a more uniform slicing, you can use a food processor.
To make coleslaw without mayonnaise, you should mix shredded cabbage, carrot and red onion. For a vinegar-based dressing, you can use white or apple cider vinegar. If you are allergic to mayonnaise, you can use apple cider vinegar instead. It also keeps well on warm days, so you don’t have to worry about it spoiling. If you want a healthier coleslaw, this recipe is a must-try!
This recipe can also be served alongside pulled pork, oven BBQ chicken, or crispy honey buffalo chicken thighs. It pairs nicely with potato salad, which is another way to serve it. You can even use it as a side dish alongside your favorite burger or sandwich.