Coleslaw II
This coleslaw keeps its crunch because the cabbage is salted for two hours, rinsed and spun dry before it meets the dressing. That draws out the water that turns so many slaws into a puddle. The dressing is mayonnaise folded into boiled cider vinegar with freshly ground celery seed, cumin, coriander and mustard, which gives it a sharp, savory edge. Serve it cold beside fried chicken or ribs.
Instructions
Shred the napa cabbage and red cabbage and toss them with a few big handfuls of kosher salt. Set the cabbage in a colander over a bowl and leave it at room temperature for 2 hours.
Drain the cabbage, then rinse it well with clean water. Spin it in a salad spinner until it is relatively dry.
In a microwave-safe bowl, combine the cider vinegar with the celery seed, cumin, coriander and mustard powder. Microwave on high until the mixture comes to a boil.
Fold the mayonnaise into the hot spiced vinegar, then fold in the drained cabbage. Season with more salt if it needs it.
Chill the coleslaw until it is cold before serving.
Make it personal.
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