How do you turn a whole sheet of cabbage into julienne slaw?

Question

Discover how to shred cabbage sheets into clean julienne-style slaw.

Answer 1

To julienne a whole sheet of cabbage for slaw, first quarter the cabbage, then thinly slice each quarter into matchstick-like strips, ensuring uniform size for even texture and cooking.

Detailed Explanation:

Julienning cabbage for slaw involves a few key steps to ensure consistent and appealing results. Here's a breakdown:

1. Preparation: Start by removing any wilted or damaged outer leaves from the cabbage. Rinse the cabbage under cold water and pat it dry.

2. Quartering: Using a large, sharp knife, cut the cabbage in half through the core. Then, cut each half in half again, resulting in four quarters. This makes it easier to manage and slice.

3. Removing the Core: Angle your knife to cut out the core from each quarter. The core is tough and doesn't break down well in slaw.

4. Slicing: Place one quarter of the cabbage on its flat side. Using a sharp knife, slice the cabbage thinly into matchstick-like strips. Aim for uniform thickness (about 1/8 inch) for even texture and appearance. Repeat with the remaining quarters.

5. Separating: After slicing, gently separate the julienned cabbage strips with your fingers to prevent them from clumping together. This will ensure a light and airy slaw.

Pro Tip:

To prevent your julienned cabbage from becoming soggy, salt it lightly and let it sit in a colander for about 30 minutes. This will draw out excess moisture. Rinse the cabbage thoroughly and pat it dry before adding it to your slaw.