Sobre esta receta

Una ensalada de col cremosa atemporal con col rallada crujiente, zanahorias y un aderezo perfectamente equilibrado entre ácido y dulce. Esta receta confiable se prepara en minutos, mejora a medida que reposa, y combina perfectamente con todo, desde barbacoa hasta tacos de pescado hasta sándwiches de cerdo deshilachado. Sin técnicas sofisticadas — solo resultados simples y agradables para todos cada vez.

Instrucciones

1. 1

   Finely shred the green cabbage and red cabbage. The thinner the shreds, the better the texture — aim for about 1/8-inch strips. A sharp knife or a mandoline both work well. Place the shredded cabbage in a large mixing bowl.

2. 2

   Peel the carrots and grate them on the large holes of a grater. Add them to the bowl with the cabbage. Add the sliced green onions if using, and toss everything together.

3. 3

   In a separate medium mixing bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, granulated sugar, celery seed, kosher salt, and black pepper until smooth and fully combined.

4. 4

   Taste the dressing and adjust to your preference — add a little more apple cider vinegar for extra tang, more granulated sugar for sweetness, or more kosher salt to bring all the flavors together.

5. 5

   Pour the dressing over the cabbage and carrot mixture. Using tongs or two large spoons, toss thoroughly until every strand is evenly coated.

6. 6

   Cover the bowl and refrigerate for at least 30 minutes before serving.

7. 7

   Just before serving, give the coleslaw a good toss. Taste once more and adjust seasoning if needed. Serve cold as a side dish, sandwich topper, or taco garnish.