Blasphemy Cole Slaw

I like cole slaw, but not when it gets soggy. There have been many solutions to this, like salting and rinsing the cabbage. Yes, it works some, but the cabbage is still limp compared to fresh and it’s a big hassle. The solution is simple. Keep the dressing separate until serving, like we do with most other salads. “Blasphemy!” you say? Maybe, but it works.

I also add some horseradish to the dressing. You can leave it out if you want a more traditional flavor.

Blasphemy Cole Slaw Recipe

5 from 1 vote
Recipe by Mark Garetz Course: SidesCuisine: AmericanDifficulty: Easy
Prep time

20

minutes
Cooking timeminutes
Total time

20

minutes

Here is the way I make cole slaw and how I keep it from getting soggy. There have been many solutions to this, like salting and rinsing the cabbage. Yes, it works some, but the cabbage is still limp compared to fresh and it’s a big hassle. The solution is simple. Keep the dressing separate until serving, like we do with most other salads.

Ingredients

  • 1 medium Green Cabbage

  • 1/2 cup Shredded Carrots

  • Blasphemy Cole Slaw Dressing
  • 1/2 cup Mayonaisse

  • 1-2 tsp White Horseradish (not cream) – optional – amount to taste

  • 1 pinch Sea Salt (table grind)

  • 1 tbs White Vinegar

  • 4 tsp Sugar – to taste

Directions

  • Make the dressing. (This can be done in advance.) Combine all of the ingredients in a small bowl and mix well. You can use the horseradish or leave it out for a more traditional flavor. (I’m not generally a fan of horseradish, but I like it here.) Cover and refrigerate if not using immediately.
  • Cut the cabbage into quarters and remove the core. Further slice the quarters in half lengthwise so you have eighths. Slice into shreds across the eighths.
  • Shred the carrots using your favorite method (food processor, manual shredder or just buy them already shredded – but you’ll have lots leftover if you do that).
  • Put the cabbage and carrots into a large bowl and mix well. You can serve now or cover and refrigerate. The cabbage will stay nice and crisp for several days.
  • When you are ready to serve, put out the main bowl and the dressing with a spoon. Put some slaw on the plate and a dollop of dressing on top (use more or less to taste). No need to try to mix it up, that will happen as you eat.

Notes

  • The horseradish should be white and straight horseradish, not cream of horseradish. Start with 1 tsp and see how you like the taste. Add more if desired.
 

One Comment

  1. Kim Shook

    I think this is a great solution, Mark! I don’t like the salted cabbage style at all. I usually just make it a couple of hours ahead of time and drain. Don’t know why this never occurred to me. I’ll be trying this next time I make slaw!

     

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