Tender coleslaw?

BrendaLee
BrendaLee Posts: 4,463 Member
edited October 7 in Recipes
I tried homemade coleslaw last night for the first time (coleslaw mix & coleslaw dressing). Although it had that same restaurant taste that I'm used to, it was unpleasantly crisp and "raw" tasting. Does anyone have any tips or tricks for tender and tasty coleslaw?

Replies

  • pucenavel
    pucenavel Posts: 972 Member
    Cole slaw gets better with age - make it 2 days before you want to eat it.
  • giggitygoo
    giggitygoo Posts: 1,978 Member
    Cole slaw gets better with age - make it 2 days before you want to eat it.

    Agree.

    Also if you want to speed up the wilting process, you can shred up your cabbage, and season with salt. Let it sit for a few minutes (20ish), and the salt will draw out some of the water in the cabbage, softening it a bit. It's a good trick for when you want to prep it and eat it soon after. Rinse and spin dry if you don't want the extra sodium.

    Otherwise, make it the night before.
  • BrendaLee
    BrendaLee Posts: 4,463 Member
    It's already prepared for tonight's dinner, but I'll have to try to let it age from now on.
  • prettywoman75
    prettywoman75 Posts: 13
    I find that the smaller the cabbage the better. I use my food processor to make a fairly fine chop of the cabbage and carrot instead of the bag mix which is already shredded. I make my mother in law's recipe which tastes ridiculously close to KFC's.
  • JamesonsMommy
    JamesonsMommy Posts: 771 Member
    I agree :) Make it ahead of time.. The brocolli slaw is also very good :)
  • tigersword
    tigersword Posts: 8,059 Member
    Like has already been said, you need to shred the cabbage, put it in a collandar, heavily salt it, and let it sit for awhile first. That does two things, it removes water, which helps soften the cabbage, but also makes it more able to soak up the dressing a bit as well, giving it better flavor.

    And yes, rinse off the salt and dry it (salad spinner or paper towels) before you assemble.
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