Recipe: Cabbage Beet Coleslaw (2024)

FAQs

How do you get the water out of cabbage for coleslaw? ›

You need to salt the cabbage first to draw out excess moisture before dressing the slaw.

What Is Coleslaw Dressing Made Of? This creamy, mayo-based dressing uses ingredients you likely have on hand: sugar, lemon juice, vinegar, salt, pepper, and of course, mayonnaise. The resulting dressing is just the right balance of sweet, tangy, creamy, and peppery!

What is traditional coleslaw made of? Traditional coleslaw is little more than shredded cabbage and a creamy dressing. This recipe adds a bit more flavor with shredded carrots and onion. The creamy dressing is made with mayonnaise, sugar, cider vinegar, salt, and pepper, for a just right tangy-sweet flavor.

Cabbage contains lots of water. Alton Brown suggests salting the cabbage and letting the water drain for two hours, then rinsing the cabbage and spinning it dry before dressing it. That purges the excess water out of the cabbage before it is dressed, so it doesn't get watery.

You don't add baking soda. Adding baking soda to your boiling cabbage can help reduce the objectionable smell and maintain the green color long after when it typically turns grayish from cooking for too long. However, this may rid the cabbage of its nutritional value.

KFC's coleslaw stands out because of its sweet and tangy dressing, but the slaw's texture is what makes it one of a kind. The very finely chopped cabbage and carrots are a stark contrast to the typical stringy shredded veggies found in bagged coleslaw mix.

Or coleslaws — what's the difference? Really nothing. Technically, coleslaw involves cabbage, whether green, red or napa, while the category of slaws can include all kinds of chopped or shredded crunchy vegetables. The two words are used interchangeably for the most part however.

Apple cider or white wine vinegars would also be acceptable as there would only be a slight change to the sauce's flavor. A dark vinegar like red wine or sherry might taste good but you couldn't expect the sauce to have the same flavor as the real version.

Cabbage Core:Issue: The core of the cabbage can be bitter, especially if it's not removed before shredding. Solution: Ensure that you remove the core of the cabbage before shredding it. Cut the cabbage in half, then cut out the triangular core from each half. Old Cabbage:Issue: Older cabbage may develop a bitter taste.

Prepare the Cabbage:Rinse the whole cabbage head under running water to remove any dirt or debris. Remove any damaged or discolored outer leaves.

What is the easiest way to shred cabbage for coleslaw? ›

Shred cabbage with a knife

To shred cabbage by hand, you'll need a sharp chef's knife. Place one cabbage half, flat side down onto a cutting board. Slice it into ribbons using parallel cuts along the horizontal edge. This method gives you the most control over the size and appearance of the cabbage shreds.

Yes, coleslaw can be healthy! The base of coleslaw is shredded vegetables (traditionally cabbage), so inherently coleslaw is vitamin- and fiber-packed and good for you. The issue is the dressing. Most traditional creamy coleslaw dressing is made with high fat ingredients like mayo and has sugar added too.

Bagged or ready-to-eat, fresh-cut produce

If the product is not labeled "washed," "triple washed," or "ready-to-eat," it must be washed before eating.

Julienne cabbage and carrots using a mandoline (<- affiliate link). Place in a large bowl. Add in mayonnaise, sour cream, white wine vinegar, salt, sugar, mustard powder and white pepper. Stir everything together until thoroughly combined.

Dry at 140 degrees F (60°C) in an oven or dehydrator. If necessary, turn large pieces over every 3 to 4 hours during the drying period. Vegetables can scorch easily toward the end of drying, so monitor more closely as drying nears completion. Dried cabbage should be crisp, brittle.

Toss a head of shredded cabbage with one tablespoon of salt, let it sit in a colander for at least an hour, and then squeeze out as much liquid as you can. This helps expel a good chunk of excess moisture that's hidden in the cabbage that would otherwise result in a soggy slaw.

The salt has a wonderful ability to draw out all of that excess moisture and uses it as a brining liquid. The same thing will also occur when you cook cabbage or add salt or acid in the form of your coleslaw dressing.

When the cabbage starts to steam, lower the heat to medium. Steam the cabbage, covered, for about 5 minutes. Remove the lid and cook the cabbage for two more minutes to allow the remaining water to evaporate, then stir in the butter and seasoning.