Coleslaw - Creamy

By kathryns

Allow at least 1 hour (up to 4) to drain. Can refrigerate 2 days ahead.

May add 1/4 teaspoon of either caraway or celery seeds with the mayonnaise and vinegar. You can shred, salt, rinse, and pat the cabbage dry a day ahead, but dress it close to serving time. For tangier slaw, use some or all sour cream with an equal amount of the mayonnaise.

Ingredients

• 1 pound (about 1/2 medium head) red or green cabbage, shredded fine or
• chopped (6 cups)
• 1 large carrot, peeled and grated
• 2 teaspoons kosher salt or 1 teaspoon table salt
• 1/2 small onion, minced
• 1/2 cup mayonnaise
• 2 tablespoons rice vinegar
• Ground black pepper

Details

Preparation time 20mins
Cooking time 80mins

Preparation

Step 1

1. Toss cabbage and carrots with salt in colander set over medium bowl.
Let stand until cabbage wilts, at least 1 hour and up to 4 hours.

2. Dump wilted cabbage and carrots into bowl. Rinse thoroughly in cold
water (ice water if serving slaw immediately). Pour vegetables back into colander, pressing, but not squeezing, to drain. Pat dry with paper towels.

3. Pour cabbage and carrots back again into bowl, Add onion,mayonnaise, and vinegar; toss to coat, Season with pepper to taste. Cover and refrigerate until ready to serve. (can be refrigerated for up to 2
days. )