Creamy Coleslaw That Never Goes Watery

By Sprig Originals ✓ · cooked up in Sprig

The difference between diner-counter slaw and the sad puddle in your fridge is one step: salting the shredded cabbage and letting it drain before the dressing ever touches it. Thirty minutes of salt pulls out the water that would otherwise thin your mayo overnight, and it seasons the cabbage from the inside so every shred tastes like something. The result is a crisp, tangy, properly clingy slaw that's just as thick on day three as it was on day one.

Ingredients

• 1 small head green cabbage (about 2 lb), cored
• 1/4 small head red cabbage, cored (optional, for color)
• 2 medium carrots, peeled
• 1 tbsp kosher salt

• 3/4 cup mayonnaise
• 2 tbsp sour cream or buttermilk
• 2 tbsp apple cider vinegar
• 1 tbsp granulated sugar
• 2 tsp Dijon mustard
• 1/2 tsp celery seed
• 1/2 tsp onion powder
• 1/4 tsp freshly ground black pepper
• Kosher salt, to taste (likely very little)

• 2 tbsp finely minced sweet onion or 2 sliced scallions
• 2 tbsp chopped fresh parsley or dill

Instructions

1. Quarter and core the green cabbage. Slice each quarter crosswise as thinly as you can with a sharp chef's knife — aim for shreds about 1/8 inch wide — or run it through the slicing disc of a food processor. Do the same with the red cabbage if using. You should have roughly 10 to 12 cups total.
2. Grate the carrots on the large holes of a box grater, or julienne them into matchsticks for more texture. Add them to the cabbage in a large bowl.
3. Sprinkle the 1 tablespoon kosher salt over the vegetables and toss thoroughly with your hands for about 30 seconds, working the salt into every shred. Transfer everything to a colander set over a bowl or in the sink.
4. Let the cabbage drain at room temperature for 30 to 60 minutes, tossing once halfway through. You'll see a surprising amount of liquid come out — that's the water that would have wrecked your dressing. Do not skip or shorten this.
5. While the cabbage drains, whisk the mayonnaise, sour cream, cider vinegar, sugar, Dijon, celery seed, onion powder, and black pepper in a medium bowl until completely smooth. Taste — it should be aggressively tangy and slightly too salty-sweet on its own, since the cabbage will mellow it. Refrigerate until needed.
6. Rinse the drained cabbage briefly under cold running water to remove excess surface salt, then squeeze it firmly in handfuls over the sink, pressing out as much liquid as you can. Don't be gentle; the cabbage stays crisp.
7. Spread the squeezed cabbage on a clean kitchen towel or a few layers of paper towels, roll it up loosely, and press to blot it as dry as possible. Dry cabbage is the whole trick.
8. Transfer the cabbage and carrots to a large dry bowl. Add the dressing along with the minced onion and herbs, if using, and toss until every shred is evenly coated. Taste and add a pinch of salt or an extra splash of vinegar only if it needs it.
9. Cover and refrigerate at least 1 hour before serving so the flavors settle, or serve right away if you want maximum crunch. Toss once more just before it hits the table.

Chef's tips

Nutrition (per serving, estimated)

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