CONCOCTING COLESLAW

Creamy coleslaw is what you’re most probably used to. It’s typically made with mayonnaise but can also be created with many different types of ingredients. Anything from sour cream to ricotta cheese can be used to achieve a creamy texture.

Mustard-based coleslaws are rare and have a very distinct flavour. However, when paired with red meats, they can be quite delicious. And just like the creamy coleslaw, there are so many different types of mustard you can use such as Dijon, wholegrain and spicy brown mustard. Each type gives a different nuance to your dish.

Red mustard is actually made with ketchup instead of mayonnaise. While not very popular, it’s common in certain parts of the US, particularly North Carolina.

The last type of slaw is the vinegarbased coleslaw. This is touted as the first type of coleslaw as mayonnaise wasn’t invented until 1756. This is more like a typical salad where vinegar is mixed with oils and a little sugar as a dressing for your cabbage.

I find the best type of coleslaw recipe uses a combination of the four to create something more complex. My personal favourite uses sour cream, mayonnaise, wholegrain Dijon mustard and apple cider vinegar. All you need to do is pick your favourite flavours and find a way to combine them into something delicious.

After deciding on what type of coleslaw to make, there are a few steps you need to take to ensure that you get the best slaw possible. The first thing to do is simple — remove the parts of the cabbage that are too coarse for your dish. This means that you need to remove the outer layer of the cabbage and the core. Don’t skip this step even if you don’t like wasting food because it truly affects the texture of the end result.

The next step is to salt your cabbage. What this process does is to release some of the water from inside the cabbage and help preserve its crunchiness. The trick is to not use too much salt, or all your cabbage will wilt. Half a head of cabbage just needs half a teaspoon of salt. After mixing salt into the sliced cabbage, just leave it for about 10 minutes and squeeze all the water out, then give it a whirl in the salad spinner. You’re then left with a crunchy base for your slaw.

You then need to figure out what other types of vegetables or even fruit you may want to pair with the cabbage. I find that carrot adds a good amount of sweetness, while green apples can add some level of complex sourness to your dish. Just ensure that you grate the other ingredients or cut them finely enough so that they mix well with the cabbage.

Finally, make sure that you only mix your coleslaw dressing into the vegetable mix no more than an hour before serving. The longer you let your vegetables mix with the dressing, the more it will wilt and lose its crunchiness. If you don’t want to make it ahead, just slice your vegetables early and keep them in an airtight container. Mix just before serving.

Whatever type of coleslaw you decide to make, give a new variation a try. I assure you that it’d be a lot more interesting than the usual! Here’s a recipe to try.