Well, this is the ultimate slaw I'll make this week . . .


Green Cabbage, Carrot & Yu Kurosaki Fujin AS Gyuto, 240mm

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Time to make the cole slaw . . .


Green Cabbage, Carrot, Kosher Salt & Konosuke Fujiyama FM Blue #2 Funayuki/Gyuto, 240mm

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Another edition of the weekly slaw . . .


Green Cabbage, Carrot & Masamoto KS White #2 Gyuto, 240mm

A new slaw in the making. Memorial Day weekend edition . . .


Green Cabbage, Carrot & Konosuke Swedish Stainless Gyuto, 240mm

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'Tis the season, so another weekly slaw . . .


Conehead Cabbage, Carrot & Tanaka Blue #2 Nashiji Gyuto, 210mm

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ronnie_suburban wrote:Salt the cabbage first (I use 1.5% by weight), let it sit for a while, then squeeze out the moisture.

Thanks for this discussion! Over the weekend we wanted a slaw to eat with tacos and I followed this recommendation to salt our finely shredded cabbage and red onion before dressing it (I blended 2 parts mayo to 1 part lime juice, spicy salsa verde, some white onion and cilantro until smooth to make the dressing). It turned out great and was still good today with fajitas.

- zorkmead

zorkmead wrote:

ronnie_suburban wrote:Salt the cabbage first (I use 1.5% by weight), let it sit for a while, then squeeze out the moisture.

Thanks for this discussion! Over the weekend we wanted a slaw to eat with tacos and I followed this recommendation to salt our finely shredded cabbage and red onion before dressing it (I blended 2 parts mayo to 1 part lime juice, spicy salsa verde, some white onion and cilantro until smooth to make the dressing). It turned out great and was still good today with fajitas.

Glad it worked out. Your slaw sounds absolutely delicious. With a couple of cabbages from 3SG on hand, I fired another one up today myself . . .


Conehead Cabbage, Carrot & Shigeki Tanaka Blue #2 Gyuto, 210mm
Now, I just have to figure out how I'm going to dress it but in any case, the weekly slaw rides again.

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The not-so-weekly slaw rides again . . .


Green Cabbage, Carrot & Konosuke Fujiyama B#1 Damascus Gyuto, 240mm

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