Creamy, crunchy, flavorful coleslaw — whats not to love about this classic staple? This dish makes frequent appearances as a traditional picnic side served with anything from barbecued meat to sandwiches. Despite its ubiquitousness at American cookouts, similar cabbage recipes are common in many cuisines worldwide, and theyre served both cold and warm. In fact, the word coleslaw comes from the Dutch “koolsla,” with “kool” meaning cabbage and “sla” meaning salad.
Its generally agreed that the principal ingredient of this side dish is cabbage and that a satisfying crunch is a defining feature. If a crisp vegetable is the minimum requirement, then the sky is the limit for creative interpretations that boost flavor and add unique interest to the traditional version. Whether combining specific vegetables, spicing up the dressing, or taking inspiration from world cuisines like Asian and Mexican food, there are easy ways to use seasonings and ingredients to take coleslaw to new heights.
Store bought coleslaw usually has too much dressing for my taste. The first thing I would do is put it i a fine mesh strainer over a bowl and let all the juice drip out. then I would add some fresh herbs, parsley, thyme, basil, oregano are some that come to mind. Perhaps a grated carrot as well.
Salt and drain the cabbage first to keep it crisp
No one looking forward to crispy coleslaw wants to bite into a soggy mess of wet cabbage instead. The veggie contains up to 93% water, so adding condiments and salt will cause water to leach out of its leaves, making the dish watery and reducing the impact of the dressings flavor. The liquid will also make the cabbage softer as it sits in the final coleslaw mix, especially if you make it ahead of time.
Luckily, theres an easy trick to prevent the vegetable from getting soggy and preserve flavor. After cutting or shredding the cabbage, place the pieces in a colander and sprinkle a little salt over it. Toss the leaves to evenly distribute the seasoning, put a bowl beneath the vessel, and let them sit for one to four hours; the salt will pull the water out of the cabbage and keep it crunchy. Then, dry the pieces with a kitchen towel. Just remember to go easy on the salt while seasoning the dressing to compensate for the added sodium on the leaves.
If the wait time has you considering making something else instead, never fear. You can skip the wait and microwave your coleslaw to keep it crispy. Sprinkle a little sugar and salt on the cabbage and microwave it for three minutes in a bowl. Let the leaves sit for five minutes, and then put them on a towel to squeeze out the extra water.
Marinate coleslaw ahead of time for added flavor
Coleslaw is usually made with firm produce like root vegetables, which are more robust and can withstand sitting in dressing without getting mushy. The dish earns extra points because its hardiness makes it ideal for making ahead of time, which will develop the flavor even more as the veggies marinate in the dressing and the ingredients mingle. And lets face it: tasting great when made ahead makes this side a winner when youre trying to prepare five dishes for your cookout before the guests arrive.
For the best coleslaw, marinate it in the fridge for at least two hours up to four days before serving. The homemade mix can be safely stored in the refrigerator for three to four days (via Does It Go Bad), so there is some flexibility here. However, even though the veggies are sturdy, they will get a little softer the longer they sit in the dressing, so for lovers of maximum crunch, aim for the shorter end of the time frame — about two hours.
Even if you dont make the dish early, one way to give your coleslaw more flavor is to make the dressing ahead of time, letting it sit in the fridge for at least one hour to let the ingredients blend before you mix it with the vegetables.
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FAQ
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