Recipe for coleslaw with pointed cabbage and celery
Homemade, easy, and creamy coleslaw with pointed cabbage and celery.
The sweet and fresh dressing adds a lift to a range of the grilling season’s slightly richer components such as barbecue, fried chicken, steaks, and sausages. This coleslaw is made with the “stop food waste” principle: it is a super smart way to use the entire pointed cabbage, instead of discarding the slightly coarser and darker green outer leaves – and they also add a very beautiful color to an otherwise slightly dull coleslaw.
White cabbage is normally used in a “slaw,” and the word “coleslaw” supposedly comes from the Dutch word for cabbage salad: “Koolsla.” Celery is also not a part of a traditional coleslaw, but it adds an extra sharpness that really complements the richness of the mayo.
Use this coleslaw, for example, in a delicious brisket burger or a juicy pulled beef burger.
Ingredients
- 150 gram Carrots
- 150 gram Celery
- 150 gram Pointed Cabbage Outer leaves
- 1 Egg Yolk
- 5 gram Mustard
- 5 gram White Wine Vinegar
- Oil Flavor neutral. Amount as needed
- White pepper To taste
- Lemon Juice To taste
- 30 gram White Wine
- 4 gram Sugar
- 5 gram Apple Cider Vinegar
- 15 gram Miracle Whip
- 30 gram Sour Cream
- Salt and Pepper To taste
Instructions
- Start by taking the egg yolk, mustard, white wine vinegar, and lemon juice out of the fridge and measure them. These ingredients will be used for the mayo that forms the base of the dressing, and as is always the case with mayo, the ingredients need to have the same temperature. This takes about half an hour.
- Grate the carrots coarsely on a grater.
- Wring out the grated carrots to remove excess moisture with a muslin cloth/cheesecloth.
- Grate the celeriac coarsely on a grater.
- Peel off the outer leaves of the pointed cabbage - it is the outer leaves we want to use in this recipe. Save the rest of the pointed cabbage and use it, for example, for these grilled pointed cabbage.
- Clean the outer leaves thoroughly and chop them finely.
- Now mix the mayo: Start by putting salt and egg yolk in a bowl.
- Whisk this into a thick mixture.
- Add mustard and white wine vinegar.
- Whisk again.
- Add oil little by little in a thin stream while continuing to whisk, as the mayo slowly thickens. The thickness of the mayo depends on your preferences, but it is said that a blob on a plate should be thick enough that it still has a small "peak." You can also see the recipe for my homemade mayo here.
- Season the mayo with white pepper and lemon juice.
- Then add white wine, sugar, apple cider vinegar, Miracle Whip, and sour cream.
- Mix everything together and season to taste with salt and pepper.
- Let it rest in the fridge for at least 30 minutes before serving.
- I’ve used my coleslaw in both this and this burger.