A great coleslaw recipe is more about the technique than the recipe.
Don’t get me wrong, the dressing is important, but if it’s a sloppy mess that’s lying in a watery pool at the bottom of your salad, it’s not doing you much good.
Have you ever made what you thought was the perfect coleslaw recipe? It tasted great, but after a while it was all wilted and watery?
Let me explain what happened…
When you dress a salad, which is what coleslaw is, the vinegar, salt and sugars in the dressing slowly but surely begin to break down whatever you just put the dressing on.
The cell walls break down, releasing moisture. This makes your salad, whether it’s a green salad or coleslaw, watery and mushy.
This is why, when you have a green salad that’s been dressed and you let it sit out for awhile, it becomes wilted and uneatable. The same thing happens with your coleslaw.
This is why the technique, as well as your recipe are very important.
How to remedy this dilemma?
This is a great trick that I learned at the California Culinary Academy and from the other great chefs that I worked with; how to remove excess moisture from water rich ingredients with salt.
You see…When you dress your coleslaw, the cell walls break down, as I stated above. This releases moisture, which mixes with your dressing and makes your coleslaw watery and mushy.
But…By salting the cabbage beforehand, and removing the moisture, your dressing will be rich and creamy, instead of watery and bland.
The cabbage will also be crisper because, as we all know, when something is wet, it’s not as crispy as it would be if it was dry.
This technique dries the cabbage. And when your salad ingredients are dry, the dressing clings much better and the dressing retains its full flavor.
Keep reading to discover the recipe and the technique to great coleslaw.
Coleslaw is an essential side dish at any barbecue. To make it correctly you need the proper technique and a great coleslaw recipe.
This recipe uses 1/2 head of cabbage. You can use all green, or add a little red cabbage, about 1/3, for color and a bit more texture. To shred the cabbage;
You can julienne the carrot by hand, but a mandoline works great for this task. As a last resort you can shred the carrot, but the presentation is not as nice.
By Joseph Barbour, Mar 4, 2018
This Creamy Coleslaw is great on barbecue sandwiches or as a crispy side salad
Prep Time: 2 ½ – 5 ½ hours
Cook time: No Cooking required
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