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Coleslaw isn’t a perennial favorite for nothing. It’s economical, filling, nutritious (hello, fiber), and can be quite healthy (depending on how much mayonnaise & sugar you add).
The key to making great coleslaw is letting it marinate for at least 8 hrs. Also, slicing the cabbage thin is critical, so keep that knife razor-sharp or try your hand at (safely) using a mandoline.
Two famous recipes worth checking out hail from 2nd Avenue Deli - one of the oldest & most famous kosher delis in the nation. Health Salad is a light appetizer, served at the table before you order. Coleslaw is typically served as a creamy side with sandwiches.
This recipe was inspired by those two recipes & blends the best of both. It is lighter than a traditional coleslaw but richer than simply marinated.
1 head of green or purple cabbage, sliced thin
2 cups finely shredded carrot
3 tbsp vinegar (e.g., white, champagne, apple cider)
2 tbsp sugar
3 tbsp mayonnaise (optional, add more to taste)
1 teaspoon salt
1 teaspoon pepper to taste (optional)
Remove the outer leaves of the cabbage - they can be rubbery
Slice the cabbage in half and cut out the core
Slice the cabbage as thinly as possible
Shred carrot (with grater or food processor)
Mix the dressing in a large bowl
Add cabbage & carrots, toss
Let soak/marinate for 8+ hrs
Store for up to a week in a large jar or covered bowl
📓 Notes, Tips & Tricks:
Flavor preferences are personal. Adjust ingredients to your liking.
For some added glam, combine both purple & green cabbage. You can save the two remaining halves for the next week.
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