Cabbage Slaw Recipe

Cabbage: Provides a crunchy base for the slaw with a mild, slightly peppery flavor.

Carrots: Adds sweetness and a vibrant orange color to the slaw.

Mayonnaise: Gives the dressing a creamy texture and rich flavor.

Apple cider vinegar: Adds a tangy taste that balances the sweetness of the honey.

Honey: Sweetens the dressing and complements the tanginess of the vinegar.

Salt: Enhances the overall flavor of the slaw.

Black pepper: Adds a hint of spiciness to the dressing.

When preparing the cabbage for this slaw, consider using a mandoline slicer to achieve uniformly thin shreds. This ensures even coating of the dressing and a more professional presentation. Additionally, after shredding, lightly salt the cabbage and let it sit for about 10 minutes before combining with the other ingredients. This step helps to draw out excess moisture, resulting in a crunchier slaw.

• shredded cabbage - Substitute with shredded Brussels sprouts: Brussels sprouts have a similar texture and crunch, making them a great alternative.

• grated carrots - Substitute with grated zucchini: Zucchini provides a similar texture and moisture content, though it has a milder flavor.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt offers a creamy texture and tangy flavor, with the added benefit of being lower in fat.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and flavor profile, making it a suitable replacement.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and viscosity, with a slightly different flavor note.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor, though it will slightly alter the color of the slaw.

• black pepper - Substitute with white pepper: White pepper offers a similar spiciness without the visible black specks, maintaining the appearance of the slaw.

• To keep your cabbage slaw fresh and crisp, transfer it to an airtight container. Store it in the refrigerator for up to 3-5 days. The vinegar in the dressing helps preserve the vegetables and maintain their crunch.

• If you plan to make the slaw ahead of time, consider storing the dressing separately. Combine the cabbage and carrots in one container and the dressing in another. Mix them together about 10 minutes before serving to ensure maximum freshness.

• For longer storage, freezing is an option, though it may affect the texture. Place the slaw in a freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible before sealing. Label with the date and freeze for up to 2 months.

• When you're ready to enjoy your frozen cabbage slaw, thaw it in the refrigerator overnight. Give it a good stir before serving to redistribute the dressing. Note that the cabbage and carrots may be softer after freezing, but the flavors will still be delightful.

• If you find the thawed slaw too watery, simply drain off any excess liquid and add a bit more mayonnaise or vinegar to refresh the dressing.

• For a quick refresh, add a handful of freshly shredded cabbage or carrots to the thawed slaw. This will bring back some of the original crunch and texture.

• Always use clean utensils when handling the slaw to prevent contamination and extend its shelf life.

• For a quick and easy method, use the microwave:

  1. Place the cabbage slaw in a microwave-safe dish.
  2. Cover it with a microwave-safe lid or plastic wrap, leaving a small corner open to vent.
  3. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat for an additional 30 seconds if needed.

• If you prefer a stovetop method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Add the cabbage slaw and stir frequently for 3-5 minutes until warmed through.
  4. Be careful not to overcook, as you want to maintain some crunch in the cabbage.

• For those who enjoy a bit of a crispy texture:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the cabbage slaw evenly on a baking sheet lined with parchment paper.
  3. Bake for 10-15 minutes, stirring halfway through to ensure even heating.
  4. Remove from the oven once it reaches your desired temperature and texture.

• If you have an air fryer:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the cabbage slaw in the air fryer basket in a single layer.
  3. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check the temperature and texture, and air fry for an additional 2-3 minutes if needed.

• For a steaming method:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place the cabbage slaw in a steamer basket and set it over the simmering water.
  3. Cover and steam for 3-5 minutes until warmed through.
  4. Remove from the steamer and serve immediately.

• Large mixing bowl: Use this to combine the shredded cabbage and grated carrots.

• Separate bowl: This is for whisking together the mayonnaise, apple cider vinegar, honey, salt, and black pepper.

• Whisk: Essential for mixing the dressing ingredients until smooth and well combined.

• Grater: Needed to grate the carrots into fine pieces.

• Knife: Use this to shred the cabbage into thin strips.

• Cutting board: Provides a stable surface for shredding the cabbage.

• Measuring cups: Necessary for accurately measuring the mayonnaise and apple cider vinegar.

• Measuring spoons: Use these to measure the honey, salt, and black pepper.

• Tongs or salad tossers: Helpful for tossing the cabbage and carrots with the dressing to ensure even coating.

Pre-shred the cabbage: Buy pre-shredded cabbage from the store to save time on preparation.

Use a food processor: Quickly grate the carrots using a food processor instead of doing it by hand.

Make the dressing in advance: Prepare the dressing ahead of time and store it in the fridge for up to a week.

Mix in a large bowl: Use a large mixing bowl to combine ingredients easily and avoid spills.

Chill before serving: Let the slaw sit in the fridge for a few hours to enhance the flavors without additional effort.