I like cabbage and coleslaw just has a very wide range of good and bad. I’ve had coleslaw that tastes like a bar of soap, and I’ve had coleslaw that’s delicious. For me, cabbage is better than lettuce on a sandwich though, so im biased af.
Coleslaw is food you give to someone you hate. Mayo and cabbage? What did I knock up your sister or something? Please give me something with even one goddamn spice in it.
Slaw ain’t mayo and cabbage. It’s more of a cabbage salad, the way you make chicken salad, or whatever.
It’s all about the extras, the mayo is just the carrier, and the slaw is your base.
You have to bring pepper to the mix, or you’re wasting your time. A bit of apple cider vinegar too. From there, it’s about fine tuning.
The carrots are optional, obviously. And I’ve seen raisins added when there’s carrots, and it’s here than it sounds.
But. Spice wise, you should bring a touch of paprika to the mix, a little pinch of cumin maybe, and some ground red pepper to give that kick underneath those.
Gotta be friendly with your salt cellar, but not too crazy.
And, believe it or not, the tiniest hint of sugar. I’m talking a literal pinch of the stuff per head of cabbage. Maybe two if you’re feeling weird. It enhances the spices, makes the vinegar more subtle, and amplifies the salt so you don’t have to use as much salt. Kinda like how a tiny bit of salt in sweet things can let you use less sugar and still get the flavor right.
Keep your cabbage spread small, smaller than you think it should be. The smallest size in most graters is where you want to be.
Now, instead of this bland mess, you’ve got something that pops and brings its own taste to the party.
I used to make giant bowls of slaw on the daily and the first thing I did was get my salt, sugar, vinegar ratio set. Once had that shit tangin’ out, I’d add the rest of the spices with a dollup of mayo. Slap dash and taste as you go, so fun.
How come only fried chicken restaurants have good coleslaw? Any other restaurants or store bought I’ve tried have been terrible, but chicken places always have the good shit.
Yeah I think it is cultural but this should be illegal too. This is what I was doing in kindergarten when I was mixing all the sauces and I was thinking that it was exceptional. Mixing 5 end-products is not considered “recipe” in some parts of the world
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