Cabbage Slaw Recipe

Cabbage: Provides the crunchy base for the slaw.

Carrot: Adds sweetness and color to the mix.

Mayonnaise: Gives the slaw its creamy texture.

Apple cider vinegar: Adds a tangy flavor that balances the creaminess.

Sugar: Enhances the overall flavor with a touch of sweetness.

Salt: Brings out the flavors of the other ingredients.

Black pepper: Adds a hint of spice and depth.

When preparing the cabbage for this slaw, make sure to slice it as thinly as possible. Using a mandoline slicer can help achieve uniform, thin shreds, which will absorb the dressing more effectively and provide a better texture. Additionally, after shredding the cabbage, you can sprinkle a little salt over it and let it sit for about 10 minutes. This will draw out excess moisture, making the slaw less watery and more flavorful.

• shredded cabbage - Substitute with shredded Brussels sprouts: Brussels sprouts have a similar texture and crunch, making them a great alternative.

• grated carrot - Substitute with grated zucchini: Zucchini provides a similar texture and moisture content, though it has a milder flavor.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt offers a creamy texture and tangy flavor while being lower in fat.

• apple cider vinegar - Substitute with lemon juice: Lemon juice provides a similar acidity and brightness to the slaw.

• sugar - Substitute with honey: Honey adds sweetness with a slightly different flavor profile and is a natural sweetener.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but is slightly milder and less visually noticeable.

• To keep your cabbage slaw fresh and crisp, transfer it to an airtight container. This will help maintain its crunch and prevent it from absorbing any unwanted odors from the fridge.

• Store the container in the refrigerator. The slaw will stay fresh for up to 3-5 days. Remember, the longer it sits, the more the flavors meld, but the cabbage might lose some of its crunch.

• If you want to prepare the slaw in advance, consider storing the dressing separately from the vegetables. Combine them just before serving to ensure maximum freshness and texture.

• For freezing, note that cabbage slaw with a mayonnaise-based dressing doesn't freeze well. The mayonnaise can separate and become watery upon thawing, which affects the overall texture and taste.

• If you must freeze, opt for a vinegar-based dressing instead. Prepare the cabbage and carrot mixture without the dressing. Place the mixture in a freezer-safe bag, removing as much air as possible before sealing.

• Label the bag with the date and contents. The slaw mixture can be frozen for up to 2 months. When ready to use, thaw in the refrigerator overnight and then add the dressing before serving.

• Always give the slaw a good toss before serving to redistribute the dressing and ensure every bite is flavorful.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Once the oil is hot, add the leftover cabbage slaw.
  4. Stir frequently, allowing the slaw to heat evenly for about 3-5 minutes.
  5. Remove from heat and serve immediately.

• Microwave Method:

  1. Place the cabbage slaw in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on medium power for 1-2 minutes.
  4. Stir the slaw and check the temperature. If needed, continue microwaving in 30-second intervals until heated through.
  5. Let it sit for a minute before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the cabbage slaw evenly in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Bake for about 10-15 minutes, stirring halfway through to ensure even heating.
  5. Remove from the oven and serve hot.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place the cabbage slaw in a steamer basket and set it over the simmering water.
  3. Cover the pot with a lid and steam for about 3-5 minutes.
  4. Check the slaw for desired warmth and texture, then serve immediately.

• Large mixing bowl: To combine the shredded cabbage and grated carrot.

• Small bowl: To whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper.

• Whisk: To mix the dressing ingredients thoroughly.

• Grater: To grate the carrot.

• Knife: To shred the cabbage if it isn't pre-shredded.

• Cutting board: To provide a surface for shredding the cabbage.

• Measuring cups: To measure the mayonnaise and apple cider vinegar.

• Measuring spoons: To measure the sugar, salt, and black pepper.

• Tongs or salad tossers: To toss the cabbage and carrot with the dressing evenly.

Pre-shredded cabbage: Use pre-shredded cabbage from the store to save time on chopping.

Pre-grated carrot: Buy pre-grated carrot to skip the grating step.

Ready-made dressing: Opt for a ready-made coleslaw dressing to eliminate the need for mixing ingredients.

Food processor: Use a food processor to quickly shred cabbage and grate carrots if you prefer fresh ingredients.

Batch preparation: Make a larger batch of slaw and store it in the fridge for multiple meals.

Minimal cleanup: Mix the dressing directly in the serving bowl to reduce the number of dishes to wash.