Ingredients
- 1 head purple cabbage, tough bottom ribs discarded, leaves shredded
- 3 carrots, peeled and grated
- 1 red onion, peeled and very thinly sliced
- 1 cup malt vinegar
- Kosher salt
- 1 1/2 to 2 cups mayonnaise
- 2 tablespoons Dijon mustard
Directions
Combine the cabbage, carrots and onions in a large serving bowl. Douse the vegetables with the malt vinegar, season with salt and let sit for at least 1 hour. This will soften the cabbage and make it seem almost cooked but still with a great texture.
Stir in the mayonnaise and the mustard. Taste for seasoning. The final outcome should be a creamy and tart slaw. Serve cold or at room temperature. Refrigerate leftovers.
YAY! Coleslaw!
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By wzl
on March 19, 2013
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Without any malted vinegar in my pantry, I substituted equal amounts apple cider, balsamic, and seasoned rice vinegars. Following the advice of previous reviewers, I drained the excess vinegar before adding the mayonnaise, and the slaw consistency was perfect. Same thing about thinly slicing/shredding the cabbage by hand. The only additional comment I'd like to mention is that this makes A LOT. I halved the recipe, and I easily had enough to feed eight coleslaw-loving friends.
By erinjane27
zelienople, PA
on December 25, 2012
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Do not use your food processor to shred the cabbage. The food processors shred is too small and fine for this slaw. You need the thicker slice of the hand shred to stand up to the strong vinegar sauce. I did use the food processor and ended up with far too much vinegar/liquid in the bowl. Nobody really ate this beyond a couple of bites, but i should have followed my gut and hand shredded the cabbage.
By kmenneking
on November 29, 2011
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Didn't love. Wish I'd followed other posters' advice & drained the vinegar, I just could not get a good balance and ended up adding a couple of TBS of sugar to offset the strong vinegar flavor, which was really amped up by the Dijon mustard. Just didn't love...
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