Description
A crisp, creamy coleslaw with a tangy dressing. Soaking the cabbage overnight keeps the texture firm and helps the slaw stay crunchy longer.
Ingredients
Slaw
- 4 cups shredded cabbage
- 1 large carrot, shredded
- ½ red onion, thinly sliced
- 2 green onions, finely sliced
Cabbage Soak
- 4 cups water
- 1 tbsp kosher salt
Dressing
- ¾ cup mayonnaise
- 2 tbsp apple cider vinegar
- 2 tbsp white sugar
- 1 tbsp Dijon mustard
- ½ tsp celery seed
- ½ tsp black pepper
- 1 tsp Redmond All Season Salt
Optional Add-Ins
- Diced sweet pepper
- Finely chopped jalapeños
- Thinly sliced apple
- Raisins
Instructions
1.
In a large bowl, whisk together the water and kosher salt.
2.
Add the cabbage, shredded carrot, red onion, and green onions. Press down to ensure the vegetables are submerged.
3.
Cover and refrigerate overnight.
4.
The next day, rinse the cabbage mixture under cold water.
5.
Spin dry in a salad spinner, then pat dry with a clean kitchen towel.
6.
In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, black pepper, and all season salt.
7.
Add the cabbage mixture to the dressing and toss to coat evenly.
8.
Serving
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