Coleslaw by Magnus Nordlander
Based on a recipe from Alton Brown
Cole slaw is, despite its popularity, a much underrated dish. With this recipe, you too can discover why slaw should remain the sovereign of the sides.
Why do people have fries with their burgers when cole slaw is clearly much tastier? I think it is time for us to once again crown the king of cabbage cuisine, cole slaw.
Ingredients for 8 servings
- 1 green cabbage head, thinly sliced
- 1 carrot, grated
- 7/8 cup of buttermilk
- 4 tablespoons of mayonnaise, homemade if possible
- 1 tablespoon of pickle juice
- 1 teaspoon of dry mustard
- 1 tablespoon of chives
- salt
- black pepper, freshly ground
Instructions
Place the cabbage in a colander, or better yet, a salad spinner and salt it liberally with kosher salt. Let it sit for three hours until a lot of water has drained from the cabbage. If you used a salad spinner, go ahead and give it a spin to get rid of more water. Drain and rinse the cabbage thoroughly in fresh water.
Make the dressing by adding all ingredients except the cabbage and the carrots to a bowl. Whisk to combine. Fold in the cabbage and the carrots and serve.
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