How to Make the Best Cole Slaw | Kenji's Cooking Show

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

apple cider vinegar

🥗Healthier: lemon juice

💰Cheaper: white vinegar

Lemon juice provides acidity with a fresh flavor

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey adds sweetness with a unique flavor profile

green cabbage

🥗Healthier: red cabbage

💰Cheaper: napa cabbage

Red cabbage offers similar crunch with added color and nutrients

Peel the carrot.

Slice half a head of green cabbage using a mandoline slicer until thin.

Transfer the sliced cabbage into a large bowl.

Slice a red onion thinly and add it to the bowl with the cabbage.

Grate a peeled carrot on the large holes of a box grater and add it to the bowl.

Season the mixture with 3/4 cup of sugar and 2 tablespoons of salt, tossing to combine.

Let the mixture sit for about 5 minutes to draw out the liquid from the vegetables.

Prepare the dressing by mixing 6 tablespoons of mayonnaise, 2 tablespoons of apple cider vinegar, a solid amount of black pepper, and a little bit of sugar in a separate bowl.

Add parsley and dill to the dressing and mix well.

After 5 minutes, rinse the vegetable mixture to remove excess salt and sugar.

Drain the mixture using a fine strainer or salad spinner to remove excess moisture.

Taste the mixture and adjust seasoning with more sugar, salt, or acidity if needed.

Dress the drained vegetables with the prepared dressing, mixing by hand to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens