Why This Recipe Works

It was important to salt the shredded cabbage for our Cajun Coleslaw to remove excess water before dressing it. Allowing the salted cabbage to sit for at least one hour drained off most of the liquid. For the dressing, cutting the mayonnaise with a bit of sour cream improved the texture and added richness and a pleasant tang. Cayenne pepper and minced garlic added Cajun bite.

Before You Begin

After step 1, the salted, rinsed, and dried cabbage mixture can be refrigerated in a zipper-lock bag for 24 hours.

Instructions

SALT CABBAGE Toss cabbage, pepper, celery, onion, and salt in colander set over bowl. Let stand until wilted, about 1 hour. Rinse cabbage mixture under cold water, drain, and dry well with kitchen towel.

DRESS SLAW Whisk mayonnaise, sour cream, vinegar, sugar, cayenne pepper, and garlic in large bowl. Stir in cabbage mixture and refrigerate until chilled, at least 30 minutes. Serve. (Coleslaw can be refrigerated in airtight container for 2 days.)