Creamy coleslaw with red and green cabbage, carrot and celery seed
Author:Tim
Ingredients
Scale
6 packed cups green cabbage, – quartered, cored, sliced and chopped
1 cup red cabbage – quartered, cored, sliced and chopped
1 large carrot – peeled and coarsely grated
1 cup mayonnaise
1 TBL granulated sugar
2 TBL Marzetti original slaw dressing
1 tsp celery seed
1 TBL lemon juice – freshly squeezed
3 tsp salt + 1/2 tsp – divide – more to taste
1/8 tsp ground white pepper
Instructions
Remove the outer leaves of the cabbages, rinse and quarter them. Slice into 1/8” – 1/4” ribbons, then chop to your desired texture
Purge moisture from the cabbage: Place the chopped cabbage in a colander set over a bowl or in the sink. Sprinkle with 3 tsp sea salt. Toss the cabbage to ensure the salt is evenly distributed and let it set for 45-60 minutes
Place the mayonnaise, sugar, Marzetti’s, celery seed, lemon juice, 1/2 tsp salt, and pepper in a bowl and whisk until smooth. Refrigerate until the cabbage is ready
The cabbage will become tender, less bitter and appear slightly wilted. Rinse under cold running water, then use a salad spinner to remove the excess water and/or pat dry with paper towels
Use a box grater to shred the carrot, and toss to combine with the cabbage
Fold together the dressing with the carrot and cabbage in a large bowl and refrigerate for an hour or two. Re-mix before serving
Notes
Purging with Salt:
Prevents sogginess by drawing out moisture through osmosis. This ensures the coleslaw stays crisp.
Improves texture by tenderizing the cabbage.
Mellows flavor by drawing out the raw, slightly bitter taste of the cabbage