Counter 13 · Sides & Sauces
Creamy Red Cabbage Slaw
Shredded red and green cabbage in a buttermilk and mayo dressing with celery seed and a touch of honey. Cool, crunchy and the natural topping for a pulled pork sandwich.
- Prep
- 45 min
- Cook
- 0 min
- Serves
- 8
- Level
- Easy
Pulled pork and coleslaw belong together, whether the slaw is piled on the bun or sits in a cup on the side. Red cabbage brings a peppery bite and tints the dressing a pale lavender as it rests. The step most people skip is salting the shredded cabbage for half an hour and squeezing it dry. That is why so many slaws go soupy by the second hour. Pre-salted, this version holds its crunch in the refrigerator for a full day.
Method
-
Toss both cabbages with the salt in a colander set over a bowl and let them sit for 30 minutes to draw out water.
-
Gather the cabbage in a clean kitchen towel a handful at a time and wring out as much liquid as you can.
-
In a large bowl, whisk the mayonnaise, buttermilk, vinegar, honey, celery seed, grated onion and pepper until smooth.
-
Fold the squeezed cabbage into the dressing and taste; it rarely needs more salt after the pre-salting.
-
Chill for at least 20 minutes and stir once before serving. The slaw keeps its crunch for up to 24 hours, covered.
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