Every sandwich that has slaw as an ingredient deserves for the characteristics of that slaw to complement the characteristics of the rest of the sandwich. I learned that through trial and error (a lot of error). When I first started putting slaw on sandwiches, I simply bought what was sold at the deli or the grocery store, and that never seemed to work.
A good coleslaw is all about balance and contrast, and those that are intended to be eaten on their own should have a combination of flavors, textures, and colors that work together harmoniously. But a coleslaw that is intended to go into a sandwich also needs to balance and contrast the other ingredients. Some slaws may want to be cool and creamy to balance the heat something like barbeque, while some slaws may want to be spicy to bring heat to sandwich that has a milder flavor. Coleslaw is highly customizable, and can be prepared to provide a boost of tang, a boost of acidity, or a boost of sweetness.
Goldilocks Slaw is a middle-of-the-road type of slaw. It’s not too this, and not too that – it’s just right for sandwiches that call for a light, creaminess that does not overpower other flavors. Brining wilts the cabbage slightly to give it a softer crunch.
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ingredients text here: Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur. Excepteur sint occaecat cupidatat non proident, sunt in culpa qui officia deserunt mollit anim id est laborum.
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Notes:
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Equipment that I used:
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recipe block here
Goldilocks Slaw
Ingredients
- 1/2 small head green cabbage (enough for 4 cups when finely shredded)
- 1/4 small red onion (enough for about 1/4 cup when thinly sliced)
- 1 lemon
- 1/4 teaspoon Dijon mustard
- 1 tablespoon mayonnaise
- 1 teaspoon sugar
- Kosher salt and freshly ground black pepper
Instructions
brine the cabbage
- Finely shred 4 cups of cabbage and place in a medium bowl.
- Thinly slice 1/4 cup red onion and add to the bowl with the cabbage.
- Add 1 tbs Kosher salt to the cabbage.
- Grind 1/2 tsp black pepper over the cabbage.
- Add 1 teaspoon sugar to the cabbage.
- Mix the cabbage and spices together and let sit for 15 minutes.
prepare the dressing
- While the cabbage is resting, place 1 tablespoon of mayonnaise in a medium bowl.
- Add 1 teaspoon of fresh-squeezed lemon juice to the bowl with the mayonnaise.
- Add 1/4 teaspoon Dijon mustard to the bowl with the mayonnaise.
- Mix the mayonnaise, lemon juice, and mustard to combine.
make the slaw
- After the cabbage has brined for 15 minutes, rinse it and squeeze out any excess moisture.
- Add the mayonnaise mixture to the cabbage and toss to combine.
- Season to taste with Kosher salt and freshly ground black pepper.