Restaurant Slaw Recipe

Cabbage: Shredded to provide a crunchy base for the slaw.

Carrots: Adds sweetness and color when shredded.

Mayonnaise: Forms the creamy base of the dressing.

Apple cider vinegar: Adds tanginess and balances the flavors.

Sugar: Provides a hint of sweetness to the dressing.

Salt: Enhances the overall flavor of the slaw.

Black pepper: Adds a subtle kick and depth to the dressing.

For a more vibrant and flavorful slaw, try salting the cabbage before mixing it with the other ingredients. Sprinkle a little salt over the shredded cabbage and let it sit for about 15 minutes. This will draw out excess moisture, making the cabbage crisper and preventing the dressing from becoming too watery. After 15 minutes, rinse the cabbage thoroughly and pat it dry with paper towels before proceeding with the recipe.

• cabbage - Substitute with kale: Kale provides a similar crunch and can be shredded just like cabbage.

• carrots - Substitute with jicama: Jicama has a similar texture and sweetness, making it a good alternative.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt offers a creamy texture and tangy flavor, with fewer calories and more protein.

• apple cider vinegar - Substitute with lemon juice: Lemon juice provides a similar acidity and brightness to the slaw.

• sugar - Substitute with honey: Honey adds sweetness with a touch of floral notes and is a natural sweetener.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper offers a similar heat and flavor profile but with a slightly different aroma.

• To keep your restaurant slaw fresh and crisp, store it in an airtight container. This will prevent it from absorbing any unwanted odors from the fridge and keep it tasting just as delightful as when you first made it.

• For optimal freshness, place the container in the coldest part of your refrigerator. This is usually at the back of the bottom shelf. Your slaw should stay fresh for up to 3-5 days.

• If you want to prepare the slaw in advance, consider storing the shredded cabbage and carrots separately from the dressing. Combine them just before serving to maintain the crunchiness of the vegetables.

• When freezing, note that mayonnaise-based dressings can separate and become watery. If you must freeze, do so without the dressing. Store the shredded cabbage and carrots in a freezer-safe bag, removing as much air as possible to prevent freezer burn.

• Label your freezer bags with the date to keep track of freshness. Frozen cabbage and carrots can last up to 2 months. When ready to use, thaw in the refrigerator overnight and mix with freshly made dressing.

• For a quick refresh, if your slaw seems a bit soggy after thawing, toss it with a bit of fresh cabbage and carrots to restore some of its original texture and crunch.

• Always give your slaw a good stir before serving to ensure the dressing is evenly distributed and the flavors are well-mixed.

• Restaurant slaw is best enjoyed fresh, but if you need to reheat it, consider these methods:
  • Microwave Method: Place the slaw in a microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on medium power for 30-second intervals, stirring in between, until it reaches your desired temperature.
  • Stovetop Method: Heat a non-stick skillet over medium-low heat. Add the slaw and stir frequently to ensure even heating. Cook for about 3-5 minutes or until warmed through.
  • Oven Method: Preheat your oven to 300°F (150°C). Spread the slaw evenly on a baking sheet. Cover with aluminum foil to prevent drying out. Heat for 10-15 minutes, stirring halfway through.
  • Steaming Method: Place the slaw in a heatproof bowl and set it over a pot of simmering water. Cover the bowl with a lid or aluminum foil. Steam for about 5-7 minutes, stirring occasionally, until heated through.

Remember, reheating Restaurant slaw may alter its texture slightly, but these methods will help maintain its delicious flavor.

• Large mixing bowl: To combine the shredded cabbage and carrots.

• Medium mixing bowl: To whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper.

• Whisk: To mix the dressing ingredients until smooth and well combined.

• Chef's knife: To shred the cabbage finely.

• Cutting board: To provide a stable surface for shredding the cabbage.

• Box grater: To shred the carrots into fine pieces.

• Measuring cups: To measure out the mayonnaise and carrots accurately.

• Measuring spoons: To measure the apple cider vinegar, sugar, salt, and black pepper precisely.

• Spatula: To toss the cabbage and carrots with the dressing evenly.

• Refrigerator: To chill the slaw for at least 30 minutes before serving for the best flavor.

Pre-shredded vegetables: Buy pre-shredded cabbage and carrots from the store to save time on prep work.

Make ahead: Prepare the dressing in advance and store it in the fridge. This way, you can quickly toss it with the vegetables when needed.

Use a food processor: If you prefer fresh ingredients, use a food processor to shred the cabbage and carrots quickly.

Batch preparation: Double or triple the recipe and store extra slaw in the fridge for future meals.