Deceptively Non-Creamy Creamy Coleslaw

6 steps · 45 min total

1. 01

   Prep the Cabbage

   Remove the outer leaves from the cabbage head(s). Cut the cabbage into quarters. If you're using one type of cabbage, use all four quarters; if using two different kinds, use two quarters of each. With a sharp knife, trim and discard the hard core from the middle-lower center of each quartered piece.
2. 02

   Shred the Cabbage

   Separate the cabbage into small stacks of leaves that flatten easily. Using a sharp knife, cut each stack into thin shreds. (A food processor can speed up the shredding, though it means more dishes to wash.)
3. 03

   Salt the Cabbage and Carrot

   In a colander set over a medium bowl, toss the shredded cabbage and carrot with 1 1/2 teaspoons of table salt.
4. 04

   Wilt and Rinse

   Let the cabbage and carrot stand until the cabbage wilts, which takes at least one hour or up to four hours. This step helps draw out moisture, ensuring a crisper coleslaw.

   Rinse the cabbage and carrot under cold running water, or in a large bowl of ice water if you're serving it immediately. Press, but don't squeeze, to drain the water, then pat the vegetables dry with paper towels.

5. 05

   Dress the Coleslaw

   In a medium bowl, combine the dried cabbage and carrot with the half onion, 1/2 cup mayonnaise, and 3 tablespoons red wine vinegar. Toss everything together until the vegetables are evenly coated, then season with salt and pepper to taste.
6. 06

   Serve

   Serve the coleslaw chilled or at room temperature.