Sobre esta receta

Una ensalada de repollo cremosa clásica y que agrada a todos, con repollo desmenuzado crujiente y zanahorias en un aliño sabroso, dulce y rico. Esta receta bien probada logra el equilibrio perfecto — ni demasiado dulce, ni demasiado fuerte — y mejora con el tiempo. Perfecta para asados, picnics, comidas compartidas, o como acompañamiento de cualquier plato principal a la parrilla o frito.

Instrucciones

1. 1

   Finely shred the green cabbage (and red cabbage if using) using a knife, mandoline, or food processor. You want thin, uniform strips about 1/8-inch wide. Place the shredded cabbage in a mixing bowl.

2. 2

   Add the grated carrot and sliced green onions (if using) to the mixing bowl with the cabbage.

3. 3

   Sprinkle 1 tsp of kosher salt over the vegetables and toss well. Let sit for 10 minutes — this draws out excess moisture so your coleslaw stays creamy, not watery. After 10 minutes, use your hands or a clean kitchen towel to squeeze out as much liquid as possible from the cabbage. Discard the liquid.

4. 4

   In a separate mixing bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed, onion powder, salt, and black pepper until completely smooth and well combined. Taste and adjust — add more vinegar for tang, more sugar for sweetness, or more salt as needed.

5. 5

   Pour the dressing over the drained cabbage mixture and toss thoroughly until every strand is evenly coated.

6. 6

   Cover the mixing bowl tightly with plastic wrap and refrigerate for at least 1 hour before serving — this is key. The rest time lets the flavors meld and the cabbage soften just slightly while staying crisp. For best results, refrigerate for 2–4 hours.

7. 7

   Before serving, give the coleslaw a good toss and taste for seasoning. Adjust salt, black pepper, or a splash more vinegar if needed. Serve cold, straight from the fridge.