Just a tip. Made coleslaw yesterday. Researched 'The Worlds Best Coleslaw' on Google.
The 'slaw' I made was definitely the best I have ever made my a mile.
I sliced half a cabbage into fairly long thin pieces. Removed the core of course.
90% cabbage to 10% ratio long thin slices of carrot. I only used the outside of the carrot and discarded the 'core'.
Into a colander in the sink. Tossed in 2 T each of Kosher salt and white sugar.
Mixed well by hand.
Let the salt/sugar draw out some moisture from the cabbage/carrot for ten minutes.
Rinsed well under lots of cold water.
This is important: Gently plotted the cabbage/carrot on paper towels to gently dry the veg.
Added a couple of fine chopped green/spring onions and a pinch of celery seed.
Added more fresh ground pepper than I usually would have.
Added about a 1 1/2 C of Japanese mayo. Reg. mayo would work too but wouldn't have quite the same flavor. Just enough to make the slaw nice and silky. No added salt. Into fridge for a couple of hours.
Honestly the very best 'slaw' I've ever made.
The salt/sugar removed some moisture but as importantly they removed that sulphur/sharp flavor leaving just the delicious mild flavor of cabbage.
Patting dry prevented the cabbage from getting bruised like when it's squeezed hard in a cloth.
All this I learned on Google.
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