Ingredients
- 2 cups white or Korean cabbage, sliced thin
- 2 cups radicchio, sliced thin
- 2 cups carrot, grated
- 1/4 cup salt
- 1/2 cup granulated sugar
- 2/3 cup kewpie mayonnaise
- 1/4 cup apple cider vinegar
- 2 tbsp Dijon Mustard
- 3 tbsp Whole Grain Mustard
- 2 tbsp granulated sugar
- salt and black pepper to taste
Directions
In a bowl, combine the cabbage, carrot, salt and sugar. Let sit for 5 to 10 minutes. Transfer to a colander and drain the extracted water. Rinse thoroughly to remove all the salt and sugar.
Dry the veggies in a salad spinner, or by blotting on a paper towel lined baking tray (do not squeeze to dry - it ruins the texture). Return to a large bowl and set aside.
To prepare the dressing, combine the mayonnaise, vinegar, mustards, sugar and salt and pepper in a bowl and whisk lightly. Season with salt and pepper, and adjust the seasoning to taste.
Pour small amounts of the dressing over the Coleslaw and toss to.combine, until the desired level of dressing is achieved. You can keep the rest of the dressing in the fridge for a few days and use it on salads, or further batches of slaw.
Notes
The techniques in this recipe come from Kenji's excellent deep dive on slaw. This was a reconstruction of a slaw my good friend Heather taught me many many moons ago.