This is a Rutkowitz family favorite. My mother made it all the time. Trust me on this: you don't know pure delight if you haven't eaten this coleslaw with either roast turkey or brisket. Perfection.
Ingredients
1 medium head green cabbage, washed, cut in ½ and cored
2 large fresh carrots, peeled
1 green pepper, cut and seeded
1 red pepper, cut and seeded
2 teaspoons Kosher salt
3 tablespoons chopped fresh dill (optional)
Dressing:
¾ cup mayonnaise, preferably Hellman’s
¼ cup white vinegar
¼ cup water
1 tablespoon Kosher salt, plus more to taste
3 tablespoons sugar, plus more to taste
Fresh ground pepper, to taste
Preparation
- Cut cabbage into additional sections that will fit into the tube of a food processor. Run the cabbage, carrots and green and red pepper through the food processor using the grating disc.
- Place grated vegetables in a colander, set over a glass bowl. Add salt. Allow salted vegetables to sit for 1 hour to drain.
- Make the dressing. In a small bowl mix mayonnaise, vinegar, water, salt, sugar and pepper so that you have a thick, sweet creamy dressing, with a hint of a vinegar edge.
- Transfer drained vegetables to a large bowl. Pour dressing over grated vegetables. Add chopped dill if desired. Add salt and sugar to taste. Cover, refrigerate and marinate for at least 6 hours before serving.
Yield: For many
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