Midwestern Cream Slaw (Coleslaw)

Name: Midwestern Cream Slaw (Coleslaw)
Prep time: 20 min
Total time: 2 h 20 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 1/2 pounds (680 g) green cabbage, from 1/2 large or 1 small head, cored and sliced thin on a mandoline or by hand (see note); 1 large carrot (75 g), peeled and grated on the large holes of a box grater; 1 tablespoon(10 g) Diamond Crystal kosher salt, plus more as needed; if using table salt, use half as much by volume or the same weight; 1 cup (240 ml) heavy whipping cream; 1/4 cup (50 g) granulated sugar; 1/4 cup (60 ml) distilled white vinegar; 1 teaspoon dry mustard powder; 1 teaspoon ground white pepper; 1/2 teaspoon celery seed

Total time: 2 h 20
servings: 8 servings
Dish type: Main dish

Contains celeryContains milkContains mustardVegetarianPescatarianPork-freeAlcohol-freeGluten-freeKosher : to verifyHalal : to verify

Prep

20 min

Total time

2 h 20

Ingredients

servings

1 1/2 pounds (680 g) green cabbage, from 1/2 large or 1 small head, cored and sliced thin on a mandoline or by hand (see note)
1 large carrot (75 g), peeled and grated on the large holes of a box grater
1 tablespoon(10 g) Diamond Crystal kosher salt, plus more as needed; if using table salt, use half as much by volume or the same weight
1 tasse (240 ml) heavy whipping cream
1 /4 cup (50 g) granulated sugar
1 /4 cup (60 ml) distilled white vinegar
1 c. à café dry mustard powder
1 c. à café ground white pepper
1 /2 teaspoon celery seed

Method

1
In a large bowl, toss cabbage and carrot with the salt until well combined. Let sit for 15 minutes, then transfer to a colander and rinse thoroughly under cold running water. Spin the slaw dry in a salad spinner, or transfer it to a baking sheet lined with paper towels or clean kitchen towels and blot dry with more paper towels or a clean kitchen towel.
2
Rinse and dry the bowl, then add heavy cream and sugar and whisk until sugar is dissolved. Slowly whisk in vinegar; the dressing will thicken slightly. Whisk in mustard, white pepper, and celery seed.
3
Add cabbage and carrots to the dressing and toss to coat. Season with salt to taste, if needed. Cover, transfer to the refrigerator, and let sit at least 2 hours and up to 24 hours before serving.

Nutrition

calories: 154 kcal
fatContent: 11 g
fiberContent: 2 g
sugarContent: 10 g
sodiumContent: 69 mg
proteinContent: 2 g
cholesterolContent: 34 mg
carbohydrateContent: 13 g
saturatedFatContent: 7 g
unsaturatedFatContent: 0 g

Indicative values from the source, for the original recipe.

Source : seriouseats

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