Question

How do you make a classic coleslaw that is creamy but not watery? Get the tip for salting the cabbage to draw out excess moisture.

Answer 1

To make creamy, non-watery coleslaw, thoroughly drain your shredded cabbage and vegetables, use a mayonnaise-based dressing with a touch of vinegar and sugar, and let it sit for at least 30 minutes before serving to allow flavors to meld.

Detailed Explanation:

Making perfect coleslaw involves a few key steps to prevent it from becoming watery and ensure a creamy texture. Here's a breakdown:

1. Prepare the Vegetables: Shred your cabbage (green and/or red), carrots, and any other vegetables you like (such as onions or bell peppers) very finely. You can use a food processor or a mandoline for consistent results.
2. Remove Excess Moisture: This is the most crucial step. Place the shredded vegetables in a colander and sprinkle with a little salt. The salt will draw out excess moisture. Let it sit for about 30 minutes, then squeeze out as much liquid as possible using your hands or a clean kitchen towel. This prevents a watery coleslaw.
3. Make the Dressing: In a separate bowl, whisk together mayonnaise (use a good quality brand for best flavor), a touch of apple cider vinegar or white vinegar for tang, a little sugar or honey for sweetness, and salt and pepper to taste. Some people also add a bit of Dijon mustard for extra flavor. Adjust the ratios to your preference.
4. Combine and Chill: Gently mix the drained vegetables with the dressing until everything is evenly coated. Cover the coleslaw and refrigerate for at least 30 minutes, or even better, a few hours, before serving. This allows the flavors to meld together.
5. Adjust Consistency: If the coleslaw seems a bit dry after chilling, you can add a little more mayonnaise. If it seems too thick, add a tiny splash of vinegar or milk.

Pro Tip:

Don't overdress the coleslaw! Start with less dressing than you think you need and add more gradually. It's easier to add more dressing than to take it away. Also, avoid using pre-shredded cabbage mixes, as they often contain preservatives that can affect the flavor and texture of your coleslaw.