I love making coleslaw and use a non mayo dressing. I like to use white balsamic vinegar in the dressing along with dollop of Dijon mustard
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I tried your recipe and loved the result but was somewhat frustrated along the way. I tried grated the onion with my microplane box grater, pretty difficult for me. I grated the carrot just fine. Cabbage was a problem doing it with my mandoline (using my cut resistant glove) ā¦ was not easy and I ended up using a knife to slice some of the pieces. Itās been a long time since I tried shredding cabbage with the attachment for my Cuisinart ā¦ didnāt like doing it because it was tedious cutting cabbage pieces to fit.
I took a pint of this slaw to my friendās deli to see how he liked it ā¦ he loved it and wants the recipe. I asked him how he shreds the cabbage for his slaw; he said he just slices it with a knife. Originally, I didnāt think heād be interested in the recipe because it entails refrigerating a day or two and then draining before adding mayo but I guess he wants to try it.
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Good on you for giving the deli version a try. I have used a sharp serrated knife, a box grater, a FP attachment and bought shredded cabbage depending on time and the avail cabbage when I shop. Some cabbage is core heavy and some shred like butter. If I can find small, tight leaf green cabbage I find that easy to slice thin. The onion I puree in a small elec FP.
Its all been trial and error until landing on this YT guidepost.
Next batch ?
Yes! Iād already decided to try my mini chopper with that onion.
A friend once told me how much he loved his motherās home cooking, that she grated the onions for the meatloaf. Thatās not my idea of fun.
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