Coleslaw II
This is not the watery goop you knew as a child! Serve chilled with something Southern, like fried chicken or some ribs.
Source and licence
"Coleslaw II" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Coleslaw_II, revision 4630333), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Coleslaw_II&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4630333
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- ¼ head napa cabbage, shredded
- ¼ head red cabbage, shredded
- ½ cup mayonnaise
- ¼ cup apple cider vinegar
- ½ tsp freshly-ground celery seed
- ¼ tsp freshly-ground cumin
- 1 tsp freshly-ground coriander
- 1 tbsp dry mustard powder
- Salt
Method
- Toss cabbage with a few big handfuls of kosher salt. Place in a colander in a bowl and let sit at room temperature 2 hours.
- Drain cabbage. Rinse with clean water and let them go for a spin in your salad spinner until relatively dry.
- Combine vinegar and spices. Microwave on high until mixture comes to a boil.
- Fold in mayonnaise and cabbage. Chill until cold.