Crispy and Refreshing Summer Delight: How to Make the Best Coleslaw
Crispy and Refreshing Summer Delight: How to Make the Best Coleslaw
Making Crunchy Coleslaw with Fresh Cabbage
Introducing a refreshing coleslaw recipe perfect for those hot summer days when your appetite needs a little boost! We’ll bring out the natural crispiness of fresh cabbage and toss it with a zesty dressing. After chilling it in the refrigerator, it transforms into the ultimate summer side dish, full of flavor and texture. This coleslaw is incredibly versatile, working wonderfully as a simple salad or as a delicious filling for sandwiches. Let’s make this delightful coleslaw at home with ease!
Main Ingredients- 250g fresh cabbage (approx. 1/4 medium head)
- 1/4 medium carrot
- 1/4 medium onion
- 1 can corn (drained)
For Salting the Cabbage- 2/3 Tbsp salt
- 2/3 Tbsp salt
Cooking Instructions
Step 1
First, wash the fresh cabbage thoroughly, pat it dry, and then thinly shred it. The thinner you slice it, the better the texture will be.
Step 2
Thinly julienne the carrot and onion to match the thickness of the cabbage. The carrot adds color, while the onion contributes a subtle sweetness and flavor.
Step 3
Combine all the shredded cabbage, carrot, and onion in a large bowl. Sprinkle evenly with 2/3 tablespoon of salt. This salting process is crucial for drawing out moisture and achieving a crisp texture.
Step 4
Gently toss the vegetables with the salt to ensure even distribution, then let them sit for about 30 minutes to soften and release their liquid. It’s helpful to stir them once in between. After this time, the vegetables will become more firm and slightly chewy.
Step 5
Drain the canned corn thoroughly using a sieve. The sweetness of the corn will enhance the overall flavor of the coleslaw.
Step 6
(The salted vegetables from the previous step) After about 30 minutes, you’ll notice the vegetables wilting slightly and releasing moisture.
Step 7
To remove the excess moisture from the salted vegetables, place them in a clean cloth or paper towels and squeeze firmly with your hands. This step is vital to prevent the coleslaw from becoming watery and to maintain its crispness.
Step 8
Now, let’s make the delicious dressing that will make your coleslaw sing! In a small bowl, combine 4 tablespoons of mayonnaise, 2 tablespoons of plain yogurt, 1 tablespoon of lemon juice, 1 tablespoon of vinegar, 1/2 tablespoon of brown sugar, and a little honey to taste, if desired.
Step 9
Mix the prepared dressing well, then add the squeezed cabbage mixture and drained corn to the bowl. Gently toss everything together until the vegetables are evenly coated with the dressing. Be careful not to overmix, as this can make the vegetables mushy.
Step 10
While this coleslaw is delicious right away, chilling it in the refrigerator for at least 1-2 hours allows the flavors to meld, resulting in a deeper, cooler taste. If you make it in the morning and eat it in the evening, you’ll experience the ultimate combination of crispiness and refreshing flavor!
