Homemade coleslaw can taste just as good as a restaurant’s coleslaw (Image: Getty)
Homemade can taste as good as the coleslaw served at a lovely restaurant by following four simple steps.
The first step for scrumptious homemade coleslaw is to ensure the is fresh; stale cabbage is a no-go.
When selecting cabbage at the , freshness isn’t the only factor.
Green cabbage is the “classic” cabbage to choose for coleslaw, but red cabbage could bring out a more “peppery note.”
Cabbages that are considered to be good candidates include savoy or napa cabbage, according to Yahoo Life.
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Peppery coleslaw can be achieved by using red cabbage (Image: Getty)
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But the best cabbage in coleslaw is mixed – green and red cabbage is a great pairing to create a crunchy bite.
Seasoning is also king for creating the most delicious homemade coleslaw.
Salt is key, which should be added to the cabbage and left to rest for at least an hour.
Yahoo Life added: “Once the time’s up, the vegetable is drained, patted dry, and ready for use.”
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Fresh cabbage is essential for delicious homemade coleslaw (Image: Getty)
Texture is the third most important consideration when making restaurant-worthy coleslaw at home.
Vegetables could range from red onions and carrots to shredded Brussels sprouts and broccoli.
Ingredients that enhance the texture of the coleslaw may also include chopped herbs, nuts and seeds – and even cheese.
Note that a mandolin slicing tool is the best investment for ensuring all the vegetables are beautifully cut into shape for the homemade coleslaw.
The dressing you pair with the coleslaw is just as important as the cabbage and texture of the side dish.
A perfectly good coleslaw dressing consists of mayonnaise, mustard, and vinegar mixed together and lightly added to the coleslaw.
Returning to seasoning, a little sugar and black pepper will help improve the flavour of the coleslaw.
Finally, the assembled and seasoned coleslaw should be marinated in the fridge for a few hours before serving.
Four steps for the best homemade coleslaw
- Mix green and white cabbage, then salt the cabbage and let it rest
- Use a mandolin to chop up the vegetables
- Use a classic dressing sauce of mayonnaise, mustard and vinegar
- Season and let the coleslaw marinate