Vancouver Island Coleslaw
Makes about 4 cups
At its best in the summer when the cabbage is sweet, crisp, and juicy. This recipe is easily doubled or tripled to feed a crowd and will last at least four days in the refrigerator, staying crisp the whole time.
Yields:
1 Serving
Difficulty: Easy
Prep Time: 1 Hr
Makes about 4 cups
At its best in the summer when the cabbage is sweet, crisp, and juicy. This recipe is easily doubled or tripled to feed a crowd and will last at least four days in the refrigerator, staying crisp the whole time.
Ingredients
Adjust Servings
Instructions
- Combine the green cabbage, carrot and kohlrabi.
- Add the salt and use your hands to make sure that the salt is well and evenly mixed with the shredded vegetables. Let this mixture sit for about 20 minutes, until the vegetables start to give off some juice.
- Now place the salted cabbage mixture in a sieve suspended over a large bowl or pot. Place a small plate over the cabbage in the sieved and place a weight of some kind on the plate (use a large can or full water bottle). Weight the cabbage mixture like this for about 30 to 40 minutes. This is to help draw out as much of the liquid as possible so that the coleslaw will stay crisp.
- Once the weighting time has finished, get out another medium bowl. Use your hands to squeeze out any remaining excess liquid from the vegetables, handful by handful, and place the “dry” cabbage mixture in the new bowl. Add the parsley and green onions and set aside while making the dressing.
- In a small bowl, whisk together the mayo, vinegar, Dijon, honey and buttermilk. Add this mixture to the wilted cabbage mixture and stir well to combine. Let sit for five minutes before tasting to see if the coleslaw needs more salt or more sourness (add more vinegar or buttermilk if you like it more sour). Serve immediately or refrigerate up to 4 days.
