Cold Slaw
Ingredients
Directions
Prepare the cabbage
Remove the outer green leaves from the cabbage.
Cut the cabbage in half and remove the tough stalk.
Soak the cabbage in a large pan of salted cold water for at least 30 minutes.
Finish and dress
Drain the cabbage and shave it finely or chop it rather fine.
Dress the cabbage with your choice of salad dressing.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- White cabbage
- Provides the crisp, fibrous body that makes up most of the slaw.
- Salad dressing
- Adds moisture, fat and flavour that coat the shredded cabbage.
The step that matters
Soaking the cabbage in salted cold water. Soaking in salted water draws some moisture out of the cabbage and firms its cell structure, so the slaw stays crisp rather than going limp once dressed. Skipping or shortening the soak leaves the cabbage softer and wetter.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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