Serves 4 to 6 as a side dish
My friend and colleague Pam Anderson showed me the benefits of salting cabbage for coleslaw. The liquid in the cabbage drains so the dressing doesn't become watery, even if the coleslaw is kept in the refrigerator for a day or two. I like to kick up the flavor in my coleslaw dressing with some Dijon mustard and tarragon.
1/2 large head green cabbage (about 1-1/4 pounds)
1 large carrot, peeled and shredded
on the large holes of a box grater
2 teaspoons kosher salt
1/2 cup mayonnaise
2 tablespoons rice vinegar
1 tablespoon Dijon mustard
1 tablespoon minced fresh tarragon leaves
Freshly ground black pepper
1. Remove any tough or dry outer leaves from the cabbage half. Cut the cabbage in half through the stem end. Cut out and discard the hard piece of the core at the base of both pieces of cabbage. Slice the cabbage crosswise into the thinnest strips possible. (You should have about 6 cups.)
2. Toss the cabbage, carrot, and salt in a large strainer or colander set over a bowl. Let stand until the cabbage wilts, about 1-1/2 hours. Thoroughly rinse under cold running water and then pat completely dry with paper towels. Place the dried cabbage and carrot in a large bowl.
3. Whisk together the mayonnaise, vinegar, mustard, tarragon, and pepper to taste in a small bowl. Pour the dressing over the cabbage and carrot and toss to coat evenly. Adjust the seasonings. Serve immediately or better still refrigerate for at least several hours (and up to several days) and serve chilled.
Vegetables Every Day
By Jack Bishop
HarperCollins Publishers, April 2001
Recipe reprinted by permission.
This page created May 2001
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