Coleslaw
Yield 4
I make many versions of cabbage salad, but this one is the most classic. And while I may use homemade mayonnaise on the burgers, for this recipe I use store bought.
Ingredients
- 3-4 cups thinly sliced cabbage (I used a mixture of both red and savoy)
- 3 teaspoons of salt
- 1 medium red onion, thinly sliced
- 1/4 cup of apple cider vinegar
- 1 carrot, grated
- 1/4 cup mayonnaise
- 3 teaspoons dijon mustard
- 3 tablespoons olive oil
- 1 tablespoon tomato paste
- Juice from 1/2 lemon
- 1 teaspoon Chinese garlic chili sauce (or to taste)
- 1 teaspoon toasted cumin seeds (optional)
Instructions
- Cut the cabbage into quarters, and remove the tough core. Slice the cabbage as thinly as possible, and place it in a large bowl. Sprinkle with 2 teaspoons of salt and toss to coat. Using both hands, massage the salt into the cabbage for a few minutes, using force to really crush the cabbage. You want it to wilt. Let rest for 15 minutes.
- In the meantime place the sliced onion in a small bowl, and toss with remaining teaspoon of salt. Add the vinegar and stir to mix well. Let sit for 15 minutes.
- To make the dressing mix the rest of the ingredients in a small bowl: mayonnaise, mustard, olive oil, tomato paste, lemon juice, chili sauce. Stir well and taste it. It should be rich and tangy. Add more of anything to suit your own taste.
- To assemble the salad add the onions and their vinegar along with the dressing to the cabbage. Stir to coat well. If using cumin seeds add them and stir (some people, like Sophie, hate cumin. I love it!)
Recipe by Elizabeth Minchilli at https://www.elizabethminchilli.com/2020/04/hamburger-buns-coleslaw/