There is a secret to coleslaw that is not hard and bitter and that secret is citrus. My coleslaw takes 24 hours to make. Like ceviche, the acid of citrus juice chemically “cooks” the cabbage, softening and sweetening it, so your slaw is not gross. Without further ado, here is how you make my coleslaw.
Ingredients:
- 1 green cabbage, rinsed and shredded.
- 6 medium size carrots, rinsed and shredded.
- The juice of 1 grapefruit.
- The juice of 2 oranges.
- 1 cup mayonnaise.
- pinch of salt.
Preparation:
Mix the shredded cabbage and carrot together with the juice of the oranges and grapefruit.
Add the mayonnaise and a pinch of salt. Mix well. Cover and store in the refrigerator for at least 24 hours. Your slaw is then ready to enjoy. Paired here with a Sloppy Joe and Kelp Pickles from Barnacle Foods.
