Sweet and Tangy Coleslaw with Apple and Tarragon
By America's Test KitchenPublished on April 4, 2011
Time
50 minutes
Yield
Serves 4
Ingredients
Before You Begin
Do not use a pre-shredded coleslaw mix with this recipe; its texture and flavor are inferior to fresh cabbage. If you don’t have a salad spinner, use a colander to drain the cabbage, and press with a rubber spatula to remove all excess liquid. When it comes to the sweetness level of coleslaw, tastes vary. For this reason, prepare the coleslaw as directed and then season to taste with up to 2 teaspoons of sugar or up to 2 teaspoons of vinegar, adding one teaspoon at a time.
Instructions
- Combine 1/4 cup vinegar, oil, Dijon mustard, and pepper in medium glass or metal bowl. Place bowl in freezer until vinegar mixture is well chilled, at least 15 minutes and up to 30 minutes.
- While mixture chills, toss cabbage with ¼ cup sugar and 1 teaspoon salt in large microwave-safe bowl. Cover with large plate and microwave on high power for 1 minute. Stir briefly, re-cover, and continue to microwave on high power until cabbage is partially wilted and has reduced in volume by ¬one-third, 30 to 60 seconds longer.
- Transfer cabbage to salad spinner and spin cabbage until excess water is removed, 10 to 20 seconds. Remove bowl from freezer, add cabbage, Granny Smith apple, and tarragon to cold vinegar mixture, and toss to combine. If desired, adjust flavor with sugar or vinegar. Season with salt to taste. Refrigerate until chilled, about 15 minutes. Toss again before serving.
Time
50 minutesYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
To keep our coleslaw recipe crisp, we needed to find a way to make the cabbage shed its excess water. Our usual technique involves salting the cabbage for a few hours, but we were determined to speed up the process. We discovered that sugar, which we were already including in our coleslaw recipe, has the same effect on cabbage that salt does. Microwaving a batch of shredded slaw that we’d tossed with salt and sugar made it shed the same amount of liquid that it had taken three hours to release at room temperature. Cooling down our cabbage was easy: We simply chilled the dressing and then refrigerated the finished coleslaw for a few minutes.
Before You Begin
Do not use a pre-shredded coleslaw mix with this recipe; its texture and flavor are inferior to fresh cabbage. If you don’t have a salad spinner, use a colander to drain the cabbage, and press with a rubber spatula to remove all excess liquid. When it comes to the sweetness level of coleslaw, tastes vary. For this reason, prepare the coleslaw as directed and then season to taste with up to 2 teaspoons of sugar or up to 2 teaspoons of vinegar, adding one teaspoon at a time.
Instructions
- Combine 1/4 cup vinegar, oil, Dijon mustard, and pepper in medium glass or metal bowl. Place bowl in freezer until vinegar mixture is well chilled, at least 15 minutes and up to 30 minutes.
- While mixture chills, toss cabbage with ¼ cup sugar and 1 teaspoon salt in large microwave-safe bowl. Cover with large plate and microwave on high power for 1 minute. Stir briefly, re-cover, and continue to microwave on high power until cabbage is partially wilted and has reduced in volume by ¬one-third, 30 to 60 seconds longer.
- Transfer cabbage to salad spinner and spin cabbage until excess water is removed, 10 to 20 seconds. Remove bowl from freezer, add cabbage, Granny Smith apple, and tarragon to cold vinegar mixture, and toss to combine. If desired, adjust flavor with sugar or vinegar. Season with salt to taste. Refrigerate until chilled, about 15 minutes. Toss again before serving.
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