Food writer and photographer Mackenzie Schieck claims her grandmother discovered the secret to producing the finest coleslaw. She explains that most coleslaws have slices of cabbage and other ingredients that are small-ish but clearly discernible from one another. However, her grandmother took a different approach: she chopped her ingredients more finely than anyone else.
Many would contend that finely chopping the ingredients eliminates one of the dish's finest qualities—its characteristic crunchiness. Nevertheless, Mackenzie maintains that chopping everything "extra small" results in "hands-down the most melt-in-your-mouth slaw" she's ever tasted. That being said, the coleslaw retains a "nice crunch" while combining with the sauce in a manner many others don't.
How to Make Tastier Coleslaw
You don't need expert chopping skills to recreate this clever coleslaw hack, provided you have a blender to hand. Simply Recipes writer Mackenzie suggests blitzing the vegetables in the blender one ingredient at a time until they are lightly broken down into larger pieces. Then, use a knife to chop everything down to your preferred size. Naturally, Mackenzie's grandmother would advise that smaller pieces are the way to go.
Coleslaw Recipe
Ingredients
- One small white cabbage or half a large one
- Four carrots, peeled
- One large red onion
- Half a small bunch of dill
- Chives, parsley or coriander, finely chopped (optional)
- One tbsp Dijon mustard
- 50g mayonnaise
- 50g yoghurt
- Sour cream or more mayo
- One to two tbsp white wine vinegar
- A few pinches of paprika
Method
This "classic" homemade coleslaw recipe by Good Food can be prepared in just a few straightforward steps. Discard any bruised or damaged outer cabbage leaves, then halve through the stem and cut out the core using a sharp knife. Place the cut side face down on a chopping board and slice into fine shreds (or drop a few chunks into a blender), then chop finely.
Grate or blend the carrots, then slice the onion as thinly as possible and combine in the bowl with the cabbage. Stir in the herbs, then using a jug, whisk together the mustard, mayo, yoghurt and vinegar. Season generously to taste, incorporating additional vinegar if required. Pour the dressing into the vegetable bowl and thoroughly combine everything with a large spoon to coat the vegetables.
Finish with a few pinches of paprika and serve immediately. The mixture can be covered and refrigerated for up to three days. Stir well before serving.
