Classic Creamy Coleslaw
@Chef arslan cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added nutrition.
Watch the original reelImported by Anonymous on SeeMeCook
A restaurant-style creamy coleslaw that uses a special technique to stay crunchy and fresh without getting watery.
- Time
- 30 minutes
- Equipment
- No cooking needed
- Good for
- Lunch, dinner, or snacks
- Cuisine
- American
- Contains
- Dairy and eggs
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Vegetables
Sauce
Steps
Finely shred the cabbage and carrot, and finely dice the onions and spring onions. The quality of the coleslaw depends on a very fine, consistent cut.
Place the chopped vegetables in a bowl and sprinkle with 1 teaspoon of icing sugar. Toss to coat and let them sit for about 10-15 minutes until they release their natural water.
Drain the excess liquid from the vegetables thoroughly. This step ensures the coleslaw stays creamy and doesn't become watery later.
In a separate small bowl, prepare the sauce by whisking together 4 teaspoons of mayonnaise, 2 teaspoons of cream, 2 teaspoons of lemon juice, 1 teaspoon of sugar, 1/3 teaspoon of black pepper, and salt to taste.
Add the prepared sauce to the drained vegetables and mix well until everything is evenly coated.
Serve immediately or chill in the refrigerator before serving.
Notes
The chef emphasizes that the secret to a professional coleslaw is the fine cutting technique and the 'water-draining' trick using icing sugar. This prevents the salad from becoming soggy even if stored for a while.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 128
- Protein
- 1 g
- Carbs
- 12 g
- Fat
- 10 g
- Fiber
- 2 g
Where the calories come from
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