When slicing cabbage for coleslaw, how do you ensure thin even strips?

Question

Get techniques for slicing cabbage into even strips for perfect coleslaw.

Answer 1

Use a sharp knife or a mandoline slicer to achieve thin, even strips of cabbage for coleslaw. Consistent pressure and a steady hand are key.

Detailed Explanation:

Achieving thin, even strips of cabbage for coleslaw requires a bit of technique and the right tools. Here's a step-by-step guide:

1. Prepare the Cabbage: Start by removing any outer leaves that are wilted or damaged. Cut the cabbage in half through the core. Then, cut each half into quarters, removing the hard core from each quarter.

2. Using a Knife: Place one cabbage quarter cut-side down on a cutting board. Using a large, sharp knife, slice thinly across the width of the cabbage. Maintain a consistent angle and pressure to ensure even strips. Work slowly and carefully, keeping your fingers tucked away from the blade.

3. Using a Mandoline Slicer: A mandoline slicer is the easiest way to get perfectly uniform strips. Secure the cabbage quarter in the hand guard. Adjust the mandoline to your desired thickness setting (usually very thin for coleslaw). Slide the cabbage quarter across the blade using the hand guard, applying even pressure. Be extremely careful when using a mandoline, as the blades are very sharp.

4. Adjust as Needed: If some strips are thicker than others, you can roughly chop them to create a more uniform texture. The goal is to have thin, even strips that are easy to eat and mix well with the dressing.

Pro Tip:

To prevent the cabbage from browning after slicing, toss it with a little lemon juice or vinegar. This will also help to soften the cabbage slightly, making it more palatable in the coleslaw.