Homemade Cabbage Cole Slaw
Crisp and tangy and creamy and crunchy—this slaw has it all. If you are someone who prefers a sweet slaw, just stir in about a tablespoon of sugar to the dressing, and you'll be all set.
- 1 small head Savoy cabbage
- 1/2 small red onion
- 1 medium carrot
- 3 tablespoons heavy cream
- 1 tablespoon malt vinegar or cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon celery seeds (optional)
Halve, core, and shred the cabbage. Peel and thinly slice the onion; put the slices in a small bowl, cover with cold water, and set aside. Peel and grate the carrot.
In a large salad bowl, combine the cream, vinegar, salt, pepper, and celery seeds, if using.
Add the cabbage and carrot to the bowl. Drain the onion slices and dry on a clean kitchen towel or layers of paper towels. Add to the bowl. Toss everything together and serve, or cover and chill for up to a few hours before serving for a wiltier, softer slaw.