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.
Place the cabbage in a large pan of cold water with salt and let it soak for at least 30 minutes.
Finish and dress
Drain the cabbage, then shave it using a cabbage cutter or chop it finely.
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
- Forms the bulk of the slaw and provides its crisp, crunchy texture.
- Coarse sea salt
- Draws water out of the cabbage and softens it, helping it become crisp rather than watery.
The step that matters
Soaking the cabbage in salted water. Soaking for at least 30 minutes in salted water lets the cabbage absorb water and soften slightly, which makes it crisp and tender rather than tough. Draining it well afterwards keeps the dressing from being diluted.
“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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