-
Prep time
20 minutes
-
Cook time
10 minutes
-
makes
2 quarts
Author Notes
Sure, you can buy cole slaw at any deli or supermarket. But nothing beats fresh, homemade slaw with ingredients you can identify. (What is that white stuff in the big commercial vats, anyway?) If you are entertaining a crowd, it doesn’t make sense to buy a large quantity of cole slaw when you can make a huge bowl of it for little more than the cost of the cabbage. —Margot Mustich
Ingredients
-
1
medium head of green cabbage
-
2 teaspoons
kosher salt
-
2
large carrots
-
2 tablespoons
vinegar (red wine, rice, or apple cider)
-
¾ cups
to 1 cup mayonnaise
-
1 tablespoon
granulated sugar
Directions
-
Peel any damaged or wilted outer leaves off the head of cabbage. Cut the cabbage in half from top to bottom. Cut each half into half again to make four equal quarters. Trim away the heart from each quarter with a diagonal cut.
-
Thinly slice each wedge of cabbage and place the sliced cabbage into a large mixing bowl. You will have approximately 12 cups, loosely packed. Don’t panic! The slaw will wilt down to about half this volume before you’re done. Sprinkle the salt over the cabbage and give it all a toss. Set aside.
-
Peel the carrots and trim away the ends. Grate medium-fine or cut into julienne with a mandoline. Add to the bowl.
-
Add the vinegar, mayonnaise, and sugar. Toss well to distribute the mayonnaise evenly throughout.
-
Taste the cole slaw and add a pinch more salt or sugar to taste.
-
Serve immediately or cover with plastic wrap and refrigerate until later.
See what other Food52ers are saying.