Pepper-Vinegar Slaw with Crunch Salt
The greens vinegar bottle, turned into a slaw that bites back.
Timing: 15 mins
Pepper-Vinegar Slaw with Crunch Salt
The greens vinegar bottle, turned into a slaw that bites back.
Timing: 15 mins
Key move
Pepper vinegar + mustard + a pinch of celery salt; finished with crushed salted peanuts for crunch.
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The Setup
- Cutting Board
- Chef's Knife
- Whisk
- Mixing Bowls
The Mise en Place
5 of 10Your prep station before cooking begins
The Aromatics (0/2)
The Spice Blend (0/2)
The Pantry (0/2)
My slaw looks sad and watery, not crisp at all.
Ah, that happens when the salt has a chance to really draw out the moisture from the cabbage.
The dressing looks oily and separated, not smooth and creamy.
Don't worry, we can often rescue that. It means the oil and mustard didn't quite emulsify properly. Try whisking it again, really vigorously. If it's still not coming together, you…
Chef's Notes
For the crunchiest slaw, shred cabbage and carrots as thinly as possible. A mandoline is ideal.
Let the slaw sit for at least 15 mins after dressing to allow flavors to meld and vegetables to soften slightly.
Serve this bright slaw alongside grilled chicken, pork, or fish for a refreshing contrast.
The Method
SHRED
Thinly slice cabbage. Grate carrots (2 whole). Slice onion thinly. Combine in a large bowl.
Vegetables are thinly sliced and combined in a bowl.
DRESS
Time-sensitiveIn a small bowl, whisk pepper vinegar (60 mL), mustard, celery salt (1 tsp), salt, and pepper. Slowly whisk in oil until emulsified.
Breaking: Add fat slowly while whisking to keep it smooth. Too fast can split the sauce.
Dressing is emulsified and smooth.
TOSS
Pour dressing over vegetables. Toss until evenly coated. Let sit 10 minutes.
Slaw is evenly coated with dressing and has begun to soften.
CRUNCH
Just before serving, sprinkle with crushed peanuts.
Peanuts are sprinkled over the slaw.
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