Creamy coleslaw: cabbage and carrot in a light dressing, diner-style
The American salad Poland adopted as its own: finely shredded white cabbage, grated carrot and a little onion in a dressing of mayonnaise with yogurt, vinegar and mustard. The whole difference between watery and creamy lies in one step: the cabbage is salted and squeezed before it meets the dressing. For the barbecue, a cutlet, a burger and a sandwich.
Your own work in that: 15 min.
- Shredding 10 min
- Cabbage releasing water 20 min
- Dressing 5 min
- Resting 40 min
Step by step
0 / 5 doneShred the cabbage finely
Remove the outer leaves, halve the cabbage, cut out the core and shred as finely as you can, with a knife or on a mandoline. Thin strands soften and absorb the dressing; thick ones stay hard and crunch like raw cabbage.
Ingredients: 600 g white cabbage · 2 pcs carrots · ½ pcs red onion · 1 tsp salt · 1 tsp sugar · ½ bunch chives
Strands as thin as noodlesSalt and squeeze
Toss the cabbage with the salt and sugar, knead with your hands for a minute and leave 20 minutes. It releases a lot of water. Squeeze it hard by the handful and pour the water away.
TipThis step makes coleslaw. Unsqueezed cabbage gives its water to the dressing within an hour and the salad swims. Squeezed, it stays creamy until the next day.
Salt, sugar, kneading, 20 minutes, squeezeAdd the carrot and onion
Grate the carrot coarsely, slice the onion into very thin half-rings. Mix with the squeezed cabbage.
Carrot coarsely grated, onion thinly slicedMake the dressing
Whisk the mayonnaise with the yogurt, vinegar, mustard, sugar and pepper until smooth. The yogurt lightens the mayonnaise and adds acid; mayonnaise alone makes a heavy salad.
Ingredients: 4 tbsp mayonnaise · 4 tbsp natural yogurt · 1 tbsp cider vinegar · 1 tsp mustard · 1 tsp sugar · ½ tsp black pepper
Mayonnaise, yogurt, vinegar, mustardMix and chill
Pour the dressing over the vegetables, mix thoroughly and refrigerate 40 minutes, ideally 2 hours. Taste: add salt or vinegar. Sprinkle with chives. Keeps 3 days in the fridge.
After chilling, with chives
Before you start
With apple
One tart apple, coarsely grated, instead of half the carrot: a sweeter, juicier version for poultry.
Without mayonnaise
A dressing of 3 tablespoons of oil, 2 of vinegar and a teaspoon each of honey and mustard: the light version, closer to a Polish cabbage salad.
With red cabbage
Half white, half red: purple and white, very striking on the table. Squeeze the red separately, it stains.
