Crunchy Coleslaw Magic: A Fusion of Flavours and Science
Yield: 12 servings
Prep Time: 35 minutes
Cook Time: 0 minutes
Today, let's dive into one of my all-time favourite summer time side dishes: Coleslaw. I absolutely love coleslaw next to some meaty juicy ribs or adding it as a condiment to my burgers (especially if the burgers are made from pork. it has a story and a bit of science behind it that makes it truly special, Spoiler alert, it’s the cabbage component.
Coleslaw isn't just a sidekick to burgers and ribs;
During a conversation with my Korean chef friend. We were talking about the techniques used in Korean cuisine, especially when making kimchi. In Korean cooking, Napa cabbage is brined to draw out moisture and develop deep, complex flavours. This got me curious: could the same brining technique work with round cabbage for coleslaw?
We decided to test this theory
We brined the cabbage in a few tests. We did dry brines and wet brines as well as experimented with levels of salt, sugar and vinegar. The results were nothing short of amazing. The brining process drew out excess moisture, keeping the coleslaw from getting soggy and enhancing the crunch of the cabbage. Since then, I've been brining hard vegetables for a few of my recipes to ensure they stay crisp and flavorful.
Why? Because Science
The thing I love most about cooking is taking scientific principles and applying them to different recipes. Brining the cabbage for coleslaw is a perfect example. By using a simple salt and sugar brine, we draw out excess moisture through osmosis, while simultaneously seasoning the food and changing its molecular structure. This keeps the cabbage crunchy and prevents the dressing from getting watered down. It’s the same preservation principle used in making kimchi, but applied in a whole new way, the beauty of this technique is it makes the nutrients more available and digestible to our microbiome.
Ingredients:
For Slaw Mix:
1 large head red cabbage (or green cabbage), about 1.6 kg (3 1/2 pounds), finely shredded
1 large red onion, finely sliced into thin julienne
1 large carrot, peeled and grated
4 scallions, sliced on a long bias (optional parsley)
200 g (1 cup) white sugar
120 g (1/2 cup) kosher salt
For Dressing:
180 ml (3/4 cup) Kewpie mayonnaise
60 ml (1/4 cup) apple cider vinegar (or rice wine vinegar)
30 ml (2 tablespoons) mirin
1 tablespoon freshly ground black pepper
2 tablespoons sesame seeds
1 teaspoon kosher salt (adjust to taste)
Tools Needed:
Mandoline (optional)
Box grater
Salad spinner
Colander
Measuring spoon
Method:
Prepare the Slaw Mix:
Slice the Cabbage: Split the cabbage in half and remove the core. Place the cabbage cut-side down on a cutting board. Using a sharp knife or a mandoline, thinly slice the cabbage into fine shreds. Aim for slices about 1.5 mm (1/16 inch) thick. This will help ensure the cabbage is tender and easy to eat.
Slice the Red Onion: Peel the red onion and cut it in half from root to tip. Lay the flat side on the cutting board and slice thinly, creating julienne (matchstick-like) slices. This will blend well with the shredded cabbage.
Grate the Carrot: Peel the carrot and grate it using the large holes of a box grater. Hold the carrot at a steep angle to create long, even strands. This will add a nice texture and colour to the slaw.
Slice the Scallions: Trim the ends of the scallions and slice them on a long bias (diagonal) to create pieces that are about the same length as the cabbage and carrot shreds. This helps ensure all the ingredients blend together well.
Combine the Ingredients:
In a large mixing bowl, combine the shredded cabbage, sliced red onion, grated carrot, and sliced scallions. Use your hands or a large spoon to toss the ingredients together gently until they are evenly mixed.
Purge Excess Moisture:
Add Salt and Sugar: Sprinkle the mixture with 200 g (1 cup) of white sugar and 120 g (1/2 cup) of kosher salt. These ingredients will help draw out excess moisture from the vegetables, which is essential to keep the slaw crunchy and not watery.
Toss and Let Rest: Use your hands to toss the mixture again, making sure the salt and sugar are evenly distributed. Let the mixture rest for 5 minutes. This will give the salt and sugar time to draw out the water from the vegetables.
Rinse Thoroughly: After resting, transfer the mixture to a large colander. Rinse it thoroughly under cold running water to wash away the excess salt and sugar. This step is crucial to avoid an overly salty slaw.
Dry the Mixture: Shake off as much water as possible from the colander. Then, either spin the mixture dry in a salad spinner or spread it out on a baking sheet lined with paper towels. Gently blot with more paper towels until the mixture is as dry as possible. This helps prevent the dressing from becoming diluted.
Make the Dressing:
Combine Dressing Ingredients: In a medium bowl, add 180 ml (3/4 cup) of Kewpie mayonnaise, 60 ml (1/4 cup) of apple cider vinegar (or rice wine vinegar), 30 ml (2 tablespoons) of mirin, 1 tablespoon of freshly ground black pepper, 2 tablespoons of sesame seeds, and 1 teaspoon of kosher salt.
Whisk Until Smooth: Use a whisk to mix the ingredients together until the dressing is smooth and well combined. Make sure there are no lumps of mayonnaise or undissolved salt.
Dress the Slaw:
Add Dressing to Slaw Mix: Pour the dressing over the prepared cabbage mixture in the large mixing bowl.
Toss to Coat: Use your hands or a large spoon to toss the slaw gently until all the ingredients are evenly coated with the dressing. Make sure to mix from the bottom of the bowl to ensure the dressing is evenly distributed.
Adjust Seasoning: Taste the slaw and adjust the seasoning if needed. You can add more salt, pepper, or vinegar to suit your taste.
Eugene’s Extra Tips:
Brine Like Kimchi: The salt and sugar brine is similar to the process used in making kimchi. This helps draw out excess moisture from the vegetables, keeping the slaw crunchy and preventing it from becoming watery. It also adds an initial layer of flavour to the cabbage.
Dry Thoroughly: Proper drying is crucial to avoid a soupy slaw. After rinsing the cabbage mixture, either spin it dry in a salad spinner or spread it out on a baking sheet lined with paper towels and blot it dry with additional paper towels. The drier the cabbage, the better the dressing will adhere.
Make Ahead: You can prepare the dressing ahead of time and store it in the refrigerator. Mix it with the slaw the morning of an event to ensure it stays fresh and the flavours have time to meld without making the slaw soggy.
Mixing the Slaw: When mixing the slaw with the dressing, use a large bowl and toss gently but thoroughly. This helps to coat all the ingredients evenly without bruising the vegetables, keeping the slaw crisp.
Adjusting the Flavour: Taste the slaw after mixing in the dressing and adjust the seasoning if necessary. You can add more salt, pepper, or vinegar to suit your taste. Remember, the key to a great slaw is balancing the flavours.
Experiment with Add-ins: Feel free to experiment with add-ins like a small amount of diced apple for sweetness or a handful of raisins for a chewy texture contrast. Toasted nuts or seeds can also add a delightful crunch.
Storage Tips: Store any leftover coleslaw in an airtight container in the refrigerator. It’s best consumed within a day or two for optimal crunch and flavour.
Culinary Exploration: Coleslaw is versatile and can be adapted to various cuisines. Try adding a touch of sesame oil and soy sauce for an Asian twist, or some cumin and cilantro for a Mexican flair. The possibilities are endless, so let your creativity flow!
Bringing It All Together
So, there you have it – a simple technique borrowed from making Kimchi that transforms everyday coleslaw into something extraordinary. The balance of flavours and textures in this recipe – the crunch of the cabbage, the bite of the red onion, the sweetness of the carrot, and the tangy, creamy dressing – all come together to create a dish that’s not just a side but a star on its own.
Make It Your Own
I love experimenting in the kitchen, and I encourage you to do the same. Try adding a touch of sesame oil, or cutting apple slices for a sweet surprise. The possibilities are endless! And when you do, I’d love to see your creations. Share your coleslaw variations and tag me on socials @the_eugefood. Let's share our culinary adventures together!
Happy cooking!
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Hi, I'm Eugene, but many of you might recognize me as "The_EugeFood". With over two decades working in diverse kitchens, I've come to cherish the genuine connections and shared experiences that cooking brings. For me, it's not about the high-pressure, competitive world you see on TV. It's about the joy of gathering around a table, the stories shared over simmering pots, and the laughter that follows a shared meal. I'm here to demystify the culinary world, to show you that if you can boil water for cup noodles, you're already on your way. Cooking isn't just a skill; it's a journey of discovery, and I invite you to join me on this adventure to becoming a better cook.
