Coleslaw

Method

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1. Toss the shredded cabbage and grated carrot with the drawing salt in a colander.

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2. Leave over a bowl for 30 minutes.

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3. Rinse briefly under cold water, then squeeze the vegetables hard in a clean cloth until no more liquid comes out.

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4. Whisk the mayonnaise, soured cream, vinegar, mustard, sugar, celery salt and pepper.

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5. Fold the dressing through the squeezed vegetables with the onion.

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6. Taste and correct the vinegar and sugar — it should be sharp before it is sweet.

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7. Refrigerate 30 minutes.

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8. Fold in the chives just before serving.

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Chef’s Tips

• Salt, drain and squeeze. That is the whole difference.
• Sharp before sweet.
• Chives at the end so they stay green.

Pairing Suggestions

• Pulled pork
• Fried chicken
• A hot dog

Storage & Reheating

Keeps 4 days refrigerated and stays crisp because it was drained.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.