Chef Linton Hopkins salts and drains his cabbage in this recipe from Fried & True: More Than 50 Recipes for America’s Best Fried Chicken and Sides, by Lee Schrager, allowing the cabbage to absorb the sweet and tart dressing. We find that this coleslaw only gets better with age, so don’t worry if there are leftovers.
- 1 head (about 2 1/2 pounds) green cabbage, very thinly shredded
- 2 teaspoons kosher salt, plus more for seasoning
- 2 medium carrots, grated
- 1 medium red onion, thinly sliced
- 2 scallions (white and green parts), chopped
- 1 1/2 cups homemade (or store-bought) mayonnaise
- 1/4 cup Dijon mustard
- 6 tablespoons apple cider vinegar
- Juice of 1 large lemon
- 6 tablespoons sugar
- 1/2 teaspoon celery seed
- 1/2 teaspoon cayenne pepper
- Freshly ground black pepper to taste
In a large bowl, toss the cabbage with the salt. Cover with cold water, cover the bowl, and refrigerate for 4 hours.
Drain the cabbage well, using a towel to squeeze out extra water. In a large bowl combine the cabbage, carrots, red onion, and scallions.
In another bowl, whisk together the mayonnaise, mustard, vinegar, lemon juice, sugar, celery seed, and cayenne pepper.
Add the dressing to the vegetables and toss to coat. Season with additional salt and pepper to taste.