Creamy Coleslaw

Method

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1. Toss the shredded cabbages and carrot with the tablespoon and a half of salt in a colander set over a bowl.

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2. Leave for 1 hour. A surprising volume of water will collect underneath.

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3. Rinse the vegetables thoroughly under cold water to remove the excess salt, then spin or squeeze them very dry in a clean cloth.

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4. Whisk the mayonnaise, buttermilk, vinegar, sugar, mustard, celery seeds, remaining salt and pepper until smooth.

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5. Fold the dressing through the drained vegetables and the onion.

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6. Chill at least 2 hours before serving so the flavours settle and the cabbage relaxes into the dressing.

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7. Taste before serving and adjust with more vinegar for sharpness or sugar for balance.

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Chef’s Tips

• Rinse well after salting or the slaw will be inedibly salty. Then dry it thoroughly.
• Shred the cabbage as finely as you can — a mandoline or a food processor slicing disc is worth using.
• This is one of the few salads genuinely better made a few hours ahead.

Common Substitutions & Variations

• Out of buttermilk? Stir a tablespoon of lemon juice or vinegar into the same amount of ordinary milk and let it sit five minutes before using.

Pairing Suggestions

• Pulled pork or fried chicken
• Burgers and hot dogs
• Barbecue of any kind

Storage & Reheating

Refrigerate up to 4 days. It softens over time but stays good; drain off any liquid before serving.

Common questions

Nutritional Highlights

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