Ensalada de Repollo Cremosa
Guarnición1 h 20 min8 porcionesFácilSobre 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
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
Add the grated Carrot and sliced Green Onions (if using) to the Mixing Bowl with the Cabbage.
- 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
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
Pour the dressing over the drained Cabbage mixture and toss thoroughly until every strand is evenly coated.
- 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
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.
