In a recent article, Felicity Cloake emphasizes that great coleslaw hinges on using crisp vegetables. She recommends shredding cabbage instead of grating it to maintain texture. After salting and allowing the mixture to sit for seasoning, she advises a light hand with mayonnaise. Different chefs offer variations on dressing, recommending creamy ingredients alongside acidity and flavour enhancers like mustard. Dolly Parton’s unique twist involves using dill pickle brine to add zest, ensuring coleslaw that isn’t overly heavy or cloying. This elevates coleslaw from a boring side dish to a flavourful accompaniment.
The whole point of coleslaw is that the veg has to be crisp, which is why Cloake shreds rather than grates the cabbage.
Cloake tosses the two with salt, vinegar and a little sugar, then leaves the mix to sit: This both softens and seasons it.
If mayo is your something creamy, Richard Turner advises adding some soured cream or creme fraiche, too, for an enriched flavour.
Dolly Parton combines dill pickle brine with mayo, white vinegar, and seasoning to create a refreshing coleslaw without cloying heaviness.
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