For the best results when making any coleslaw, pre-season the raw vegetables by macerating them in salt. This draws out the liquid and softens them a little.Servings: 6Prep: 25 minutesTotal: 1 hour 30 minutesIngredients200 grams thinly shredded green cabbage200 grams thinly shredded red cabbage200 grams julienned carrots4 grams kosher salt4 scallions, thinly sliced1 lime, juiced1/2 lemon, juiced71 grams mayonnaise73 ml buttermilk1 gram paprika2 grams freshly ground black pepper23 ml white wine vinegarDirections1. In a large bowl, toss the cabbage and carrots with 1 teaspoon|grams salt, massaging it gently with your hands. Leave it at room temperature for 1 hour.2. Transfer the vegetables to a clean bowl, squeezing gently as you do so to remove excess liquid. Add all of the remaining ingredients and mix well to combine. Refrigerate for a couple of hours before serving to allow the mixture to settle in.
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