In fact, I like crisp veggies so much that it's one of the main reasons I hate cole slaw. That, and it's often drowning in dressing. *shudder* *gag*
So why am I posting a cole slaw recipe when I claim I don't like it? Because, once again, my mom has come to the rescue with a variation that I absolutely love! Even my 2-year-old loves this!!
Recipe from my mom
Prep time: 2 minutes (10ish if you shred everything yourself) Wilt time: 1 hour Chill time: 30 minutes
1 medium head green cabbage, quatered, cored, and shredded
1 carrot, peeled and shredded
1/2 small onion, shredded
2 tsp salt
1/2 cup mayonnaise [NOTE: feel free to do half Greek yogurt here]
1/4 cup sour cream
1 tbsp white vinegar
2 tsp sugar
1/4 tsp pepper
1. Toss cabbage, carrot, onion, and salt in a colander set over bowl. Let stand until wilted, about 1 hour. Rinse cabbage mixture under cold water, drain, and dry well with kitchen towel. (At this point, cabbage mixture can be refirgerated in a zipper-lock bag for 24 hours.)
|A little onion, shredded, goes a long way in this salad.|
2. Whisk mayo, sour cream, vinegar, sugar, and pepper in a large bowl.
|Freshly salted veggies...|
3. Stir in cabbage mixture and refrigerate until chilled, at least 30 minutes. Serve. (Coleslaw can be refrigerated in an airtight container for 2 days.)
|Rinsed and dried! Do these look limp to you? Thank you Magic Salt!|
This cole slaw is FANTASTIC in it's simplicity. By taking the time to salt the veggies first, and draw out a lot of the water that's in them, we're making sure that they stay crisper and fresher once coated in the dressing. Most slaws wilt pretty quickly because the salt in the dressing pulls out that water and then the salad quickly starts to turn into something closer to soup. Salting is really the crucial step in this recipe; and it's totally worth the extra time!!