June 08, 2026

Coleslaw

Was planning to grill some chicken and corn for dinner tonight, so I thought I’d also make some Coleslaw to go with it.

I started by taking two heads of cabbage, one red and one green, both about 2.5lbs and slicing half each into thin slices. I put all the slices in a colander and put what I thought were some heavy pinches of salt on them, then mixed it up and repeated with the salt. I did this two or three times, then put the colander in the fridge for two hours. The recipe says to do it for 3 hours, but I didn’t have that much time.

After two hours, the cabbage was shiny from the released moisture, but there wasn’t any water pooled in the bowl under the colander. Kind of like the marinated slaw that I made a while back.

Next I made up the dressing using the remaining ingredients, and was ready to mix. First though, I soaked the cabbage for a bit and then spun it in my salad spinner. The cabbage was crunchy but not “raw” which I think is the whole point of the salting.

After mixing I put the slaw in the fridge while I prepared the rest of dinner. About 30m later I took it out of the fridge and served.

The slaw went really well with the grilled jerk chicken thighs and corn. We usually don’t eat or enjoy coleslaw but this was good! It’s definitely a “mild” coleslaw – missing that “tang” you get from traditional additions of vinegar and sugar. However, the mildness works for its purpose. I think next time I’d try adding some celery salt or celery seeds, like someone in the recipe comments mentioned.

Coleslaw

• Crowd: 4/5
• Ease: 3/5
• Used half of a ~2.5lb red and green cabbage (weighed before cutting off stem and core)
• Used two medium carrots shredded on the box grater