奶油卷心菜沙拉
配菜1小时20分钟8 份简单关于此食谱
一种经典的、深受欢迎的奶油卷心菜沙拉，采用爽脆的切碎卷心菜和胡萝卜，拌以酸甜浓郁的酱汁。这个经过充分测试的食谱达到了完美的平衡——既不过甜，也不过酸——放置越久味道越好。完美适合烧烤、野餐、聚餐，或搭配任何烧烤或炸制的主菜。
步骤说明
- 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.
