Restaurant Slaw Recipe

Cabbage: The main ingredient, 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 richness 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.

To achieve the perfect texture for your slaw, make sure to finely shred the cabbage and grate the carrots uniformly. This ensures that the dressing coats every piece evenly, providing a consistent flavor throughout. Additionally, letting the slaw chill in the refrigerator for at least 30 minutes allows the flavors to meld together, resulting in a more cohesive and flavorful dish.

• shredded cabbage - Substitute with shredded Brussels sprouts: Brussels sprouts offer a similar crunch and can be shredded to mimic the texture of cabbage.

• grated carrots - Substitute with grated zucchini: Zucchini has a similar texture and moisture content, making it a good alternative to carrots.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture and tangy flavor, while being lower in fat and calories.

• apple cider vinegar - Substitute with lemon juice: Lemon juice offers a similar acidity and brightness, making it a suitable replacement for apple cider vinegar.

• sugar - Substitute with honey: Honey adds sweetness with a slightly different flavor profile and can be used in the same quantity.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor, enhancing the overall taste of the slaw.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different aroma, making it a good alternative to black pepper.

• To keep your restaurant slaw fresh and crisp, transfer it to an airtight container. This will prevent any unwanted odors from seeping in and keep the cabbage and carrots crunchy.

• Store the slaw in the refrigerator. It’s best enjoyed within 3-5 days. The longer it sits, the more the vegetables will soften, but the flavors will meld beautifully.

• If you want to prepare the slaw in advance, consider storing the dressing separately from the cabbage and carrots. Combine them about 30 minutes before serving to maintain maximum crunch.

• For freezing, note that mayonnaise-based dressings don’t freeze well. The mayonnaise can separate and become watery upon thawing, which affects the texture and taste of your slaw.

• If you must freeze, consider making a vinegar-based dressing instead. Freeze the cabbage and carrots separately in a freezer-safe bag, removing as much air as possible to prevent freezer burn.

• Label your containers or bags with the date to keep track of freshness. Frozen cabbage and carrots can last up to 2 months in the freezer.

• When ready to use, thaw the vegetables in the refrigerator overnight. Drain any excess water before mixing with the dressing.

• Always give your slaw a good toss before serving to redistribute the dressing and ensure every bite is flavorful.

• While Restaurant Slaw is best enjoyed fresh, if you must reheat it, consider these methods to maintain its crunch and flavor:

  • 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. Be cautious not to overheat, as this can make the cabbage and carrots soggy.

  • Stovetop Method: Heat a non-stick skillet over medium heat. Add the slaw and stir frequently. This method helps to retain some of the crunchiness of the vegetables. Heat for about 2-3 minutes or until warm. Avoid high heat to prevent the mayonnaise dressing from breaking down.

  • 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 about 10-15 minutes, checking occasionally to ensure it doesn't overcook.

• Cold Refresh Method: If reheating isn't necessary, you can refresh the slaw by adding a bit more mayonnaise or a splash of apple cider vinegar. Toss well to redistribute the dressing and restore some of the original texture and flavor.

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

• Separate bowl: For whisking together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper.

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

• Grater: To grate the carrots finely.

• Knife: To shred the cabbage into thin strips.

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

• Measuring cups: To measure out the mayonnaise and apple cider vinegar accurately.

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

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

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

Pre-shredded cabbage: Use pre-shredded cabbage from the store to save time on chopping.

Pre-grated carrots: Buy pre-grated carrots to avoid the hassle of grating them yourself.

Make ahead: Prepare the dressing in advance and store it in the fridge.

Use a food processor: Quickly shred the cabbage and grate the carrots using a food processor.

Batch preparation: Double the recipe and store extra slaw for future meals.