Restaurant Slaw Recipe

Cabbage: The main component of the slaw, providing a crunchy texture and mild flavor.

Carrots: Adds sweetness and a vibrant color to the slaw.

Mayonnaise: The base of the dressing, giving it a creamy consistency.

Apple cider vinegar: Adds a tangy flavor that balances the creaminess of the mayonnaise.

Sugar: Provides a touch of sweetness to the dressing.

Salt: Enhances the overall flavor of the slaw.

Black pepper: Adds a hint of spice and depth to the dressing.

For a more vibrant and flavorful slaw, consider salting the cabbage before mixing it with the other ingredients. Sprinkle a little salt over the shredded cabbage and let it sit for about 10 minutes. This will draw out excess moisture, making the cabbage crisper and allowing it to better absorb the dressing. Be sure to rinse and drain the cabbage thoroughly before combining it with the carrots and dressing.

• shredded cabbage - Substitute with shredded Brussels sprouts: They offer a similar crunch and slightly different flavor profile that complements the slaw.

• shredded cabbage - Substitute with shredded kale: Kale provides a hearty texture and a boost of nutrients, making the slaw more nutritious.

• shredded carrots - Substitute with shredded jicama: Jicama adds a crisp texture and a mildly sweet flavor, similar to carrots.

• shredded carrots - Substitute with shredded radishes: Radishes bring a peppery bite and vibrant color to the slaw.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt offers a creamy texture with added protein and a tangy flavor.

• mayonnaise - Substitute with avocado: Mashed avocado provides creaminess and healthy fats, making the slaw lighter.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and can be used in the same quantity.

• apple cider vinegar - Substitute with lemon juice: Lemon juice adds a fresh, tangy flavor that complements the other ingredients.

• sugar - Substitute with honey: Honey provides natural sweetness and a slight floral note.

• sugar - Substitute with maple syrup: Maple syrup adds a rich, complex sweetness that enhances the slaw.

• salt - Substitute with soy sauce: Soy sauce adds umami and saltiness, giving the slaw a deeper flavor.

• salt - Substitute with sea salt: Sea salt offers a more nuanced flavor compared to regular table salt.

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

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds heat and a bit of spice, giving the slaw a kick.

• To keep your restaurant slaw fresh and crisp, store it in an airtight container. This will help maintain the crunchiness of the shredded cabbage and carrots.

• Place the container in the refrigerator. The slaw will stay fresh for up to 3-5 days. Make sure to give it a good toss before serving to redistribute the dressing.

• If you need to prepare the slaw ahead of time, consider storing the vegetables and dressing separately. Combine them just before serving to ensure maximum freshness.

• For freezing, note that mayonnaise-based dressings do not freeze well. The texture can become grainy and separate upon thawing. It’s best to avoid freezing the slaw if it’s already mixed with the dressing.

• If you must freeze, freeze only the shredded cabbage and carrots. Place them in a freezer-safe bag, removing as much air as possible. They can be frozen for up to 2 months.

• When ready to use, thaw the vegetables in the refrigerator overnight. Prepare the dressing fresh and mix it with the thawed vegetables.

• Always label your containers with the date to keep track of freshness. This is especially important if you’re storing multiple batches of slaw.

• Avoid storing slaw near strong-smelling foods in the refrigerator, as it can absorb odors. Keep it in a dedicated section to maintain its delicious flavor.

• While Restaurant Slaw is best enjoyed fresh, if you must reheat it, follow these steps for the best results:

  • Microwave Method:
    1. Place the slaw in a microwave-safe dish.
    2. Cover it with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
    3. Heat on medium power for 30-second intervals, stirring in between, until it reaches your desired temperature.
  • Stovetop Method:
    1. Heat a non-stick skillet over medium-low heat.
    2. Add the slaw to the skillet and stir occasionally.
    3. Cook for about 5-7 minutes or until warmed through, being careful not to overcook the cabbage and carrots.
  • Oven Method:
    1. Preheat your oven to 300°F (150°C).
    2. Spread the slaw evenly on a baking sheet.
    3. Cover with aluminum foil to prevent drying out.
    4. Bake for about 10-15 minutes, stirring halfway through, until heated evenly.

• Pro Tip: To maintain the crunch and freshness of the slaw, consider adding a bit of fresh shredded cabbage and carrots after reheating. This will give it a freshly made feel.

• Mixing bowl: A large bowl used to combine the shredded cabbage and carrots.

• Whisk: A utensil used to blend the mayonnaise, apple cider vinegar, sugar, salt, and black pepper into a smooth dressing.

• Measuring cups: Tools used to measure the shredded cabbage and carrots accurately.

• Measuring spoons: Tools used to measure the mayonnaise, apple cider vinegar, sugar, salt, and black pepper precisely.

• Refrigerator: An appliance used to chill the slaw for at least 30 minutes before serving.

• Spatula: A tool used to toss the cabbage and carrots with the dressing to ensure even coating.

• Cutting board: A surface used to shred the cabbage and carrots if they are not pre-shredded.

• Knife: A tool used to shred the cabbage and carrots if they are not pre-shredded.

Pre-shredded veggies: 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 veggies when needed.

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

Batch prep: Make a large batch of slaw and store it in the fridge for up to a week. This way, you have a ready-to-eat side dish anytime.