The secret to good coleslaw | Kitchen aide

Coleslaw is an underrated salad that is often ruined by gloopy supermarket tubs. The key to great coleslaw is to have crisp vegetables. Felicity Cloake, author of Peach Street to Lobster Lane, recommends shredding cabbage instead of grating it to prevent mushiness. A mandoline or food processor can be helpful in shredding the cabbage and carrot. Cloake's method involves tossing the shredded vegetables with salt, vinegar, and sugar, then leaving it to sit to soften and season the mixture. After sitting, the mixture is drained and lightly dressed with mayonnaise, but not overdone to avoid gloppiness. Jessica Prescott, author of Epic Salads, provides a dressing guide that involves combining something creamy, something acidic, and citrus zest for added flavor. Optional ingredients include honey, mustard, or soy sauce to deepen the flavor. The goal is to achieve a balance of creamy, tangy, and fresh flavors in the slaw. By following these expert tips, you can create a fresh and bright salad that is far superior to store-bought coleslaw.