Proper Coleslaw

Ingredients

• 1/4 white cabbage (about 400 g), shredded
• 1/4 red cabbage, shredded
• 2 carrots, coarsely grated
• 1 1/2 tsp salt
• 120 g mayonnaise
• 80 g soured cream
• 2 tbsp cider vinegar
• 2 tsp dijon mustard
• 4 spring onions, sliced

Method

1. Salt the cabbage

   Toss the shredded cabbages and carrot with the salt and leave in a colander for 30 minutes. This is the step that separates good coleslaw from the watery kind — salt pulls the liquid out now, instead of into your dressing later.

   30 min

2. Rinse and dry

   Rinse off the salt and dry the vegetables thoroughly in a towel or a salad spinner. Skipping the rinse leaves it far too salty once the dressing goes on.

3. Mix the dressing

   Whisk the mayonnaise, soured cream, vinegar and mustard. Make it sharper than seems right — the cabbage is sweet and will mute it.

4. Combine and rest

   Fold everything together with the spring onions and leave 30 minutes before serving. Unlike most salads this one improves for the first couple of hours, and keeps two days.

   30 min