Cock of the Walk Coleslaw
A classic coleslaw recipe with a creamy dressing, perfect for a side dish.
side dishsaladcreamy
nut-freevegetarianpescatarian
side dish
Prep
0
min
Cook
0
min
Serves
4
people
Level
beginner
📝 Ingredients
🥬Fresh Produce(5)
- 2 oz. bell pepper - grated
- 1 head cabbage - grated
- 1 carrot - grated
- 1/2 oz. garlic salt
- 2 oz. white onion - grated
🫙Pantry Staples(1)
- 2 tablespoons sugar
🧂Spices & Seasonings(2)
- 1/2 oz. black pepper
- 1/2 oz. Lowry's seasoning salt
🍯Sauces & Condiments(2)
- 12 oz. heavy mayonnaise
- 1/2 oz. vinegar
📦Other(1)
- 2 oz. green onions - grated
Nutrition (per serving)
Calories
356
Protein
2g
Carbs
14g
Fat
33g
Fiber 4g·Sugar 8g·Sodium 1462mg
👨🍳 Instructions
- 1
Grate all vegetables as specified.
- 2
Mix all ingredients together in a large bowl.
- 3
Let sit for 12 to 24 hours before serving.
💡 Pro Tips
- ✓Grate cabbage against the grain (perpendicular to the leafy layers) to create shorter strands that break down cell walls more efficiently, allowing the osmotic pressure from salt and sugar to draw out 15-20% more liquid for a crunchier, better-textured final slaw.technique15-20% additional liquid extraction
- ✓Add salt and sugar to grated vegetables immediately after grating and let sit for 30-45 minutes before mixing remaining ingredients; this pre-salting phase breaks down pectin in cell walls and allows osmosis to tenderize the cabbage without the slaw becoming mushy during the full 12-24 hour cure.timing30-45 minutes pre-salt, then 12-24 hours final cure
- ✓Use white vinegar rather than the listed amount (0.5 oz) and increase to 1-1.5 oz to reach 2-3% acidity by weight; this inhibits bacterial growth during the long fermentation period and prevents the cabbage from fermenting into an undesired sour flavor after 18+ hours.ingredient2-3% acidity by weight (1-1.5 oz vinegar per ~3 lb total)
- ✓Store the finished slaw at 34-38°F, not room temperature, during the 12-24 hour cure to slow enzyme activity (pectinase) by 60-70% while maintaining osmotic breakdown, preventing over-softening and preserving the cabbage's crisp texture.equipment34-38°F refrigeration
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Prep
0
min
Cook
0
min
Serves
4
people
Level
beginner
Be the first to rate
Share this recipe
Cock of the Walk Coleslaw
A classic coleslaw recipe with a creamy dressing, perfect for a side dish.
side dishsaladcreamy
nut-freevegetarianpescatarian
side dish
📝 Ingredients
🥬Fresh Produce(5)
- 2 oz. bell pepper - grated
- 1 head cabbage - grated
- 1 carrot - grated
- 1/2 oz. garlic salt
- 2 oz. white onion - grated
🫙Pantry Staples(1)
- 2 tablespoons sugar
🧂Spices & Seasonings(2)
- 1/2 oz. black pepper
- 1/2 oz. Lowry's seasoning salt
🍯Sauces & Condiments(2)
- 12 oz. heavy mayonnaise
- 1/2 oz. vinegar
📦Other(1)
- 2 oz. green onions - grated
Nutrition (per serving)
Calories
356
Protein
2g
Carbs
14g
Fat
33g
Fiber 4g·Sugar 8g·Sodium 1462mg
👨🍳 Instructions
- 1
Grate all vegetables as specified.
- 2
Mix all ingredients together in a large bowl.
- 3
Let sit for 12 to 24 hours before serving.
💡 Pro Tips
- ✓Grate cabbage against the grain (perpendicular to the leafy layers) to create shorter strands that break down cell walls more efficiently, allowing the osmotic pressure from salt and sugar to draw out 15-20% more liquid for a crunchier, better-textured final slaw.technique15-20% additional liquid extraction
- ✓Add salt and sugar to grated vegetables immediately after grating and let sit for 30-45 minutes before mixing remaining ingredients; this pre-salting phase breaks down pectin in cell walls and allows osmosis to tenderize the cabbage without the slaw becoming mushy during the full 12-24 hour cure.timing30-45 minutes pre-salt, then 12-24 hours final cure
- ✓Use white vinegar rather than the listed amount (0.5 oz) and increase to 1-1.5 oz to reach 2-3% acidity by weight; this inhibits bacterial growth during the long fermentation period and prevents the cabbage from fermenting into an undesired sour flavor after 18+ hours.ingredient2-3% acidity by weight (1-1.5 oz vinegar per ~3 lb total)
- ✓Store the finished slaw at 34-38°F, not room temperature, during the 12-24 hour cure to slow enzyme activity (pectinase) by 60-70% while maintaining osmotic breakdown, preventing over-softening and preserving the cabbage's crisp texture.equipment34-38°F refrigeration