Vinegar coleslaw
Alton Brown · ♥ 21.6K likes · 506.5K views · 37 min video
Read about head cabbage in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ½ tsp cumin seed
- ½ tsp pepper flake
- 1 tsp celery seed
Put the cumin seed, pepper flake and celery seed in a small skillet and break up the seeds a bit with a pestle.
- ¼ cup neutral high temperature oil
Add the oil and cook over medium low until the spices become fragrant, a minute or two, without burning; kill the heat and let them cool.
- ¼ tsp freshly ground black pepper
- 1 tsp kosher salt
- ¼ cup rice wine vinegar
- ¼ cup apple cider vinegar
- 1 tsp Dijon mustard
- 3 tbsp granulated sugar
In a sealable jar combine the black pepper, kosher salt, rice wine vinegar, apple cider vinegar, Dijon mustard and sugar.
Shaking the vinegar dressing in a jar
- 3 whole carrots
- 1 whole onion
- 1 whole cabbage
Grate the carrots on the large holes of a box grater.
Split the onion down the middle keeping root end on both halves and slice thinly into half moons.
Quarter the cabbage down the stem and shave the hard piece of stem off each wedge.
Shred the cabbage with a big knife, or on a mandoline set to about a sixteenth of an inch, always using the hand guard and working with the blade facing away.
- ½ cup granulated sugar
- ⅓ cup kosher salt
Combine all the vegetables in a tub, add the half cup of sugar and third cup of kosher salt and stir thoroughly to coat every piece.
Purging the slaw with salt and sugar
Rinse off the excess salt and the brine that formed under cold water and fish out the bad cuts.
Drain, dry on a big towel or spin in a salad spinner, probably three times, until really dry.
Move the slaw into a heavy duty zip top bag, pour in the shaken dressing, seal removing as much air as possible and jostle to coat.