Coleslaw - Tangy, crunchy cabbage
Tangy Crunchy Coleslaw is a refreshing salad comprised of finely shredded cabbage and carrots, dressed in a zesty blend of mayonnaise, vinegar, mustard, and sugar. This coleslaw highlights the crisp texture of fresh vegetables contrasted with the creamy tanginess of the dressing. It is commonly prepared as a cold side dish and is a staple at picnics, barbecues, and potluck gatherings. The coleslaw's vibrant, tangy flavor makes it a perfect accompaniment to rich and savory dishes such as pulled pork sandwiches, grilled meats, or fried chicken. It can also be customized with additional ingredients like onions, apples, or raisins to enhance its complexity. It's easy to make and can be made ahead of time as the flavors develop more fully when the slaw is refrigerated before serving. Description by ChatGPT.
Dive into the world of cooking with Jacques Pepin as we recreate a classic coleslaw recipe—a versatile and delightful side dish that pairs wonderfully with summer barbecues and adds a crisp, refreshing touch to any meal. This recipe features the traditional creaminess of mayonnaise with a hint of brightness from cider vinegar and a gentle kick from Tabasco, perfectly balanced by the sweetness of sugar and the fresh crunch of cabbage and carrot.
Ingredients:
- About 1 pound of white cabbage, finely shredded
- 1 large carrot, peeled and shredded
- 1 teaspoon sugar (or adjust to taste)
- 1/2 teaspoon salt (or adjust to taste)
- 1 teaspoon Tabasco sauce (or adjust to taste)
- 1 1/2 tablespoons cider vinegar
- 1/2 cup mayonnaise
- 1 tablespoon sour cream or crème fraîche (optional)
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Prep Time: 15 minutes
Cook Time: 0 minutes (It's a raw salad)
Total Time: 15 minutes
Equipment: Knife, cutting board, grater or food processor, mixing bowl.
Cooking Instructions:
1. Begin by finely shredding your white cabbage until you accumulate approximately one full cup of shredded cabbage. If you're using a knife, make sure to slice carefully and evenly. Alternatively, use a grater or food processor to make the task quicker and easier, removing the large stem of the cabbage first.
2. For the carrot, first cut off both ends. Using a vegetable peeler or grater, shred the carrot in long streaks, keeping your fingers safely out of the path of the peeler or grater. Aim for about 3/4 to 1 cup of shredded carrot.
3. In a large mixing bowl, combine the shredded cabbage and carrot.
4. Season the mixture with sugar and salt to start the process; you can adjust the seasoning later after tasting.
5. Add one teaspoon of Tabasco sauce to the bowl, followed by 1 1/2 tablespoons of cider vinegar to introduce some acidity to the slaw.
6. Incorporate half a cup of mayonnaise and a tablespoon of either sour cream or crème fraîche into the mixture, folding until all the ingredients are well-combined.
7. Taste the coleslaw and adjust the seasonings if necessary, adding more salt or sugar to your liking.
8. Garnish optionally with a sprig of fresh oregano to add an extra touch of flavor and color to your dish.
9. Serve alongside your favorite summer dishes such as lobster rolls, barbecued meats, or as a refreshing meal accompaniment.
Cooking Tips:
- Always taste as you go and adjust the seasoning to your personal preference.
- For an extra crunch, you can add other shredded vegetables such as radishes or a mix of purple and green cabbage.
- Coleslaw can be served immediately, but for deeper flavor, let it rest in the fridge for about an hour before serving.
This recipe is attributed to Jacques Pepin and was inspired by KQED's culinary content on their YouTube channel [https://www.youtube.com/@kqed](https://www.youtube.com/@kqed).
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