Why This Recipe Works

It was important to salt the shredded cabbage for our Deli-Style 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. Caraway seeds added a nutty, mild licorice taste, while chopped dill pickles imparted a briny, straight-from-the-deli flavor.

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, 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, pepper, pickles, mustard, and caraway seeds 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.)

1 Comment

Posting Guidelines

Deli-Style Coleslaw

Time

Yield

Ingredients

Test Kitchen Techniques

Why This Recipe Works

Before You Begin

Instructions

More Like This

Cajun Coleslaw

Coleslaw with Apples and Blue Cheese

Basic Creamy Coleslaw

Curried Coleslaw

My Rating

1 Comment