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Coleslaw - En-tete

Authentic American Coleslaw

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5/5 (13)
Prep Time: 30 minutes
Total Time: 30 minutes
Course: Salad
Cuisine: American
Servings: 4 servings
Author: Marc Winer

Ingredients

Creamy Dressing

  • 1 yogurt plain (125 g), or 125 g fromage blanc
  • 4 tablespoons mayonnaise (about 100 g)
  • 2 tablespoons vinegar white, or apple cider vinegar
  • 2 tablespoons sugar granulated

Cabbage

  • 0.25 cabbage green (about 600 g including the core)
  • 2 tablespoons sugar granulated
  • 1 teaspoon salt

Assembly

  • 4 carrots medium
  • A few sprigs of chives
  • Raisins golden, for a touch of sweetness
  • Salt
  • Pepper freshly ground

Procédé

Creamy Dressing

  • Pour the yogurt or fromage blanc, mayonnaise, vinegar, and sugar into a large bowl.
    1 yogurt, 4 tablespoons mayonnaise, 2 tablespoons vinegar, 2 tablespoons sugar
    Coleslaw - Dans un grand bol, verser le yaourt ou le fromage blanc, la mayonnaise, le vinaigre et le sucre.
  • Mix well, then set the dressing aside.
    Coleslaw - Bien mélanger, puis réserver la sauce.

Cabbage

  • Cut the core out of the cabbage.
    0.25 cabbage
    Coleslaw - Retirer le cœur du chou.
  • Shred the cabbage with a food processor, a mandoline, or a knife, cutting crosswise to the length of the leaves: this slices through the ribs, so the pieces are less tough.
    Coleslaw - Râper le chou au robot, à la mandoline ou au couteau, en coupant perpendiculairement à la longueur des feuilles : les nervures sont tranchées et les morceaux sont moins durs.
  • Put the shredded cabbage in a large colander.
    Coleslaw - Mettre le chou râpé dans un grand égouttoir.
  • Sprinkle the sugar and salt over the cabbage, then mix well.
    2 tablespoons sugar, 1 teaspoon salt
    Coleslaw - Saupoudrer le sucre et le sel sur le chou, puis bien mélanger.
  • Let the cabbage release its water for 30 minutes: after a few minutes, water starts to appear on the surface of the cabbage as it softens.
    Coleslaw - Laisser dégorger 30 minutes : au bout de quelques minutes, l'eau commence à apparaître à la surface du chou, qui s'attendrit.
  • Rinse the cabbage thoroughly under running water to remove the sugar and salt dissolved on the surface.
  • Spin the cabbage dry in a salad spinner; for a small amount, pat it dry with a clean kitchen towel or paper towels.
    Coleslaw - Essorer le chou à l'essoreuse à salade ; pour une petite quantité, le tamponner avec un torchon propre ou du papier absorbant.
  • Don't squeeze the cabbage in a kitchen towel: once crushed, it loses its crunch.

Assembly

  • Peel the carrots.
    4 carrots
    Coleslaw - Peler les carottes.
  • Grate them.
    Coleslaw - Les râper.
  • Finely chop the chives.
    A few sprigs of chives
    Coleslaw - Ciseler finement la ciboulette.
  • Put the cabbage, carrots, chives, and raisins in a large salad bowl.
    Raisins
    Coleslaw - Mettre le chou, les carottes, la ciboulette et les raisins secs dans un grand saladier.
  • Pour in the dressing right away and stir well: the acidity of the dressing tempers the bitterness and sharpness that cabbage develops once cut.
    Coleslaw - Verser la sauce sans attendre et bien remuer : l'acidité de la sauce limite l'amertume et le piquant que le chou développe une fois coupé.
  • Keep refrigerated until ready to serve.
  • Stir well before serving.
    Coleslaw - Avant de servir, bien remuer.
  • Taste and adjust the seasoning with salt and pepper: cabbage takes well to freshly ground pepper.
    Salt, Pepper

Notes

To save time, double the amounts of sugar and salt and let them work for just 10 minutes. Any longer, and the cabbage may turn out too salty.
Red cabbage, or a mix of green and red cabbage, works too. Shredded, the coleslaw has more bite and is served as a salad; chopped, it can be tucked into a sandwich or piled onto hot dogs. For variety, add thinly sliced red onion, grated fennel, a grated Granny Smith apple, or pieces of cold chicken for a complete meal.
The salad can be made ahead and keeps for up to 5 days in the refrigerator: the sugar and vinegar in the dressing create an environment that is unfriendly to bacteria.
Method inspired by the blog Je pense donc je cuis.
Did you make this recipe?Tag @marcwiner on Instagram!