Coleslaw
322kcal3.1g protein27.7g fat17g carbs~$0.76/ serving*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains egg · sometimes contains soy — check the label · only in an optional ingredient: dairy
Restrictions
ContainseggIt is in an ingredient you cannot leave out.
Sometimes contains — check the labelsoy (Mayonnaise)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.
Only if you add itdairy (buttermilk, cream, sour)Leave that ingredient out and the dish does not have it.
Diets
VegetarianPescatarianNo porkNo alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 350 g |  green cabbage (cored, shredded thin) |
| 1 unit |  carrot (peeled, grated) |
| 1 tsp | salt |
| ⅓ cup |  mayonnaise |
| 1 ½ tbsp |  apple cider vinegar |
| 1 ½ tsp |  sugar |
| 1 tsp |  mustard (dijon) |
| ½ tsp |  celery seed |
| ¼ tsp |  black pepper (ground) |
Optional
Not counted above. The dish works without them.
| 2 tbsp |  sour cream |
| 1 tbsp |  buttermilk |
| 1 tbsp |  onion (grated) |
| 2 tbsp |  scallion (sliced thin) |
| 1 tsp |  lemon (juice) |
| 1 tbsp |  parsley (chopped) |
Steps
- Slice10 minknife or mandoline, roughly 2 mmgreen cabbage cut into ribbons no thicker than a coin — a box grater shreds it too fine and the strands collapse into mush once salted; long thin ribbons keep their spring
- Brine30 minroom temperature, in a colandercabbage + carrot + salt, tossed to coat and left to weep. Salt pulls free water out of the cell walls by osmosis, which is the entire trick: cabbage is about 92% water, and any of it left inside will leave the cell later and thin the dressing into a puddle
- Prep3 minsqueezed dryrinse the salted cabbage briefly under cold water to pull back the surface salt, then press hard in a towel — the vegetables should feel limp and dry, and will have given up several tablespoons of liquid
- Whisk2 minmayonnaise + apple cider vinegar + sugar + mustard + celery seed + black pepper, until glossy and pourable. Add the vinegar gradually: mayonnaise is already a full emulsion, and dumping acid in at once can thin it past the point where it will cling to a cabbage strand
- Mix2 mindrained cabbage + carrot + dressing, folded until every strand is coated but not beaten — plus any optionals. Taste for salt now, after the rinse, not before
- Rest30 minrefrigerated, coveredthe slaw, so the vinegar and sugar penetrate the softened cabbage and the celery seed blooms. Eaten immediately it tastes like dressed raw vegetables; after half an hour it tastes like coleslaw. Beyond about 8 hours even salted cabbage keeps leaking and the texture slides toward soft