奶油卷心菜沙拉

Name: 奶油卷心菜沙拉
Prep time: 20 min
Total time: 80 min
Yield: 8 servings
Ingredients: 1 small 绿卷心菜 去芯并切成细丝（约6杯）; 0.25 small 紫卷心菜 去芯并切成细丝（约1杯）; 2 medium 胡萝卜 去皮并磨碎或切成细条; 3 stalks 葱 切成细片; 1 tsp 粗盐; 0.75 cup 蛋黄酱 全脂，如Hellmann's或Duke's; 2 tbsp 苹果醋; 1 tbsp 第戎芥末; 2 tbsp 砂糖; 1 tsp 芹菜籽; 0.5 tsp 洋葱粉; 0.5 tsp 粗盐; 0.25 tsp 黑胡椒 现磨

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.

奶油卷心菜沙拉

配菜1小时20分钟8 份简单

关于此食谱

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.