Homemade coleslaw
The salat kruv served with schnitzel and shawarma: finely sliced cabbage salted to draw out moisture and keep it crunchy, grated carrot, spring onion and a creamy mayonnaise dressing sharpened with lemon, cider vinegar and mustard.
Method
- Cut the half cabbage into two wedges, cut out the core at an angle, lay each wedge flat on the board and slice into 1–2 mm strips with a sharp knife or mandoline. Put the strips in a large bowl of cold water, stir and check them, then drain and dry thoroughly in a tea towel.
- In a colander over a bowl, mix the cabbage and salt with both hands for 30 seconds to distribute it evenly. Leave to drain for 15 minutes: the cabbage softens slightly and releases 1–2 tbsp juice into the bowl.
- Meanwhile, peel and coarsely grate the carrot and slice the spring onion very finely (white and green parts). In a bowl, whisk the mayonnaise, lemon juice, vinegar, mustard, sugar and pepper until the sugar dissolves. Taste: the dressing should be creamy and coating, with just a little bite and acidity in the background.
- Squeeze the cabbage a handful at a time between your hands to extract the juice, without rinsing, and put in the mixing bowl. Add the carrot, spring onion and dressing; mix to coat each strip without drowning it.
- Refrigerate for 15 minutes, stir once more and divide between two small bowls. The dressing should cling to the cabbage without pooling at the bottom, and the cabbage should remain crunchy.
Lighter version
- Mayonnaise : 35 g
- Cider vinegar : removed
At step 3, whisk 35 g mayonnaise (2 heaped tbsp) with the lemon juice, mustard, sugar and pepper, without vinegar: the lemon provides all the acidity.
A little over half the mayonnaise and no vinegar: the dressing stays balanced and still coats well because the drained cabbage does not dilute it.
On your plate
Recipe
294 kcal · protein 3 g · carbs 14 g · fat 24 g
Quantities per person
- 120 g White cabbage
- 50 g Carrots
- 10 g Spring onions
- 30 g Mayonnaise
- 10 g Lemon
- 2.5 g Cider vinegar
- 2.5 g Hot Dijon-style mustard
- 3 g White sugar
- 1.5 g Fine salt
- 0.2 g Ground black pepper
Cooking tips
Make the day before and keep in the fridge until the following day: salting keeps the cabbage crunchy and prevents it releasing much more water; stir before serving. For an American deli version, add a pinch of celery seeds to the dressing. The rest of the cabbage keeps wrapped in the fridge for a week and can go into that week’s couscous or minestrone.
American deli coleslaw and Israeli salat kruv (cabbage with mayonnaise served with schnitzel and shawarma).
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