Sweet Coleslaw for your Holiday Weekend (Apple, Daikon and Carrot)
It’s labor day weekend which means it might be the last opportunity to go outside, do some grillin’, and hang out with our friends & family this weekend. Football season is coming, fantasy drafts are going on as we speak (I have 2 this weekend) and we need some simple classics for the table. Here is a basic outline for a sweeter coleslaw you can cook with some of the steps to make it extra crunchy, tender, and not-so-drippy. All slaws are basically cabbage + other stuff, so for this one I use some apple, some daikon radish, and some carrot for a nice vibrant crunchy sweet coleslaw.
What you will need to feed 6-ish people”
- 1 Head Cabbage
- 1/2 Apple of your choice
- 1 Carrot
- Optional – Tiny bit of Daikon Radish
- 1/2 Cup Salt
- 1 Cup Splenda (use sugar if you’d like
- 3/4 Cup Home-Made Mayo (dont HAVE to use home-made, but its so much better)
- 2 Tbsp Honey-Mustard (can use Dijon if you’d like)
- 1/4 Cup Apple Cider Vinegar
- 1 Tablespoon Black Pepper
- 2 Tablespoons Splenda or Sugar
I can’t even begin to say how much I recommend using your own home-made mayo for this. My wife hates coleslaw but the first time she tried it with home-made mayo she started loving it.
Having a julienne peeler will help a ton for this but its not 100% mandatory.
First things first you’re going to want to chop up your cabbage as best as possible. You want nice thin strands without sacraficing the integrity of the crunch. Don’t make them angel hair pasta but make them nice and thin.
Using a julienne peeler (or just good knife skills) slice up the rest of the fruits/veggies into strands. With the apples you may want to discard the pieces with skin on them, depending on your apple they can be a bit bitter
Cut some of the longer strands either in half or into thirds to make them more manageable in the slaw, toss everything in a bowl and give it a nice shake so it mixes up nicely.
This is the part that really makes the slaw good, a lot of people will just toss these veggies with some dressing and serve it up but this is kind of the secret to really good slaw in my opinion. Mix up the salt and the splenda (or sugar) in the bowl and really give it a nice mix with your hands to get the granules to evenly coat everything. Set a timer for 5 minutes and just let the slaw work for a minute.
Science – Basically what is happening is the salt begins to leech moisture out of the vegetables. If you’ve ever had a coleslaw that drips when you pick it up with a fork, or when you look at it in a container looks like its sitting in a pool of liquid, this is one of the reasons. Using the same concept in brining of diffusion, we are pre-sucking out some of the moisture from the veggies so that they do not become runny and this will also slightly dehydrate them allowing them to suck up alittle bit of the dressing making them much more flavorful and at the same time softening them slightly
You can see after a couple minutes the moisture is escaping from the slaw mix.
After exactly 5 minutes has elapsed (don’t let it sit longer) dump the vegetables into a strainer and give them a nice rinse to get all that salt off. Dont be too violent but make sure its properly rinsed off.
Once you’re done with that, dry off your slaw. Lay it out on a papertowel, put another towel on top of it and give it a very soft pat and let it sit for a couple minutes. We want it as dry as possible but we don’t want to really squeeze it or anything otherwise it will lose its crunch. A salad tosser could work but I prefer the towel method.
Not much left to do but mix up your dressing and add it to a bowl of properly prepped veggies.
There you have it, a sweeter coleslaw perfect on the side of some fried chicken or whatever you’re having this long weekend.
Enjoy responsibly, have a good weekend, don’t do anything I wouldn’t do.