Serious Eats: Recipes
Creamy Cole Slaw
Note: This recipe is easiest to produce with a mandoline-style slicer, though you can also finely shred the cabbage by hand. To slice cabbages on a mandoline, split the head in half, cut out the core using the tip of a sharp chef's knife, the quarter the cabbage and slice it with the mandoline set to 1/16th of an inch. When grating the carrot, make sure to hold at a steep vertical bias so that the shreds are long instead of short.
About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.
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