Restaurant Slaw Recipe

Cabbage: The base of the slaw, providing a crunchy texture and mild flavor.

Carrots: Adds color, sweetness, and additional crunch to the slaw.

Mayonnaise: Creates a creamy dressing that binds the ingredients together.

Apple cider vinegar: Adds a tangy flavor that balances the creaminess of the mayonnaise.

Honey: Provides a touch of sweetness to the dressing.

Salt: Enhances the overall flavor of the slaw.

Black pepper: Adds a hint of spice and depth to the dressing.

For a more vibrant and flavorful slaw, consider salting the cabbage before mixing it with the other ingredients. Sprinkle a teaspoon of salt over the shredded cabbage and let it sit for about 15 minutes. This process helps to draw out excess moisture, making the cabbage crisper and allowing it to better absorb the dressing. After salting, rinse the cabbage thoroughly and pat it dry before combining it with the carrots and dressing.

• shredded cabbage - Substitute with shredded Brussels sprouts: Brussels sprouts have a similar texture and crunch, making them a great alternative.

• shredded cabbage - Substitute with shredded kale: Kale provides a different but complementary flavor and maintains the crunchiness.

• shredded carrots - Substitute with shredded zucchini: Zucchini has a mild flavor and similar texture, adding moisture to the slaw.

• shredded carrots - Substitute with shredded jicama: Jicama adds a slightly sweet and crunchy texture similar to carrots.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture with added tang and less fat.

• mayonnaise - Substitute with avocado: Mashed avocado offers a creamy consistency and healthy fats.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and can be used in the same quantity.

• apple cider vinegar - Substitute with lemon juice: Lemon juice provides the necessary acidity with a fresh citrus flavor.

• honey - Substitute with maple syrup: Maple syrup offers a similar sweetness with a slightly different flavor profile.

• honey - Substitute with agave nectar: Agave nectar is a good alternative for a similar sweetness and consistency.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and offers a slightly different mineral taste.

• black pepper - Substitute with white pepper: White pepper provides a similar heat without the black specks.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds heat but should be used sparingly as it is spicier.

• Embrace the cold: Restaurant slaw is best enjoyed chilled. Simply remove it from the refrigerator and give it a good toss to redistribute the dressing. No reheating required!
• Freshen it up: If you prefer a slightly warmer slaw, let it sit at room temperature for about 10-15 minutes. This will take the chill off without compromising the crispness of the cabbage and carrots.
• Microwave magic: If you must warm it up, place the slaw in a microwave-safe dish. Heat on low power for 10-15 seconds. Be cautious, as overheating can make the vegetables soggy.
• Warm dressing trick: Heat the dressing separately in the microwave for about 10-15 seconds. Pour the warm dressing over the cold slaw and toss. This method keeps the vegetables crisp while giving a warm touch to the dish.
• Quick sauté: For a unique twist, quickly sauté the slaw in a hot pan with a splash of olive oil for 1-2 minutes. This will slightly wilt the cabbage and carrots, giving a warm, tender texture while maintaining some crunch.

• Large mixing bowl: A spacious container to combine the shredded cabbage and carrots.

• Medium mixing bowl: A separate bowl to whisk together the dressing ingredients.

• Whisk: A tool to blend the mayonnaise, apple cider vinegar, honey, salt, and black pepper into a smooth dressing.

• Measuring cups: Used to measure out the shredded cabbage and carrots accurately.

• Measuring spoons: Essential for measuring the precise amounts of mayonnaise, apple cider vinegar, honey, salt, and black pepper.

• Refrigerator: To chill the slaw for at least 30 minutes before serving, allowing the flavors to meld.

• Spatula: Useful for tossing the cabbage and carrots with the dressing to ensure even coating.

• Cutting board: A surface to shred the cabbage and carrots if they are not pre-shredded.

• Chef's knife: To finely shred the cabbage and carrots if needed.

Pre-shredded veggies: Save time by using pre-shredded cabbage and carrots from the store.

Mix dressing ahead: Prepare the dressing in advance and store it in the fridge.

Use a food processor: Quickly shred cabbage and carrots using a food processor.

Batch prep: Make a large batch of slaw and store it for multiple meals.

Chill faster: Spread the slaw thinly on a baking sheet to chill it faster.