I recently discovered this version of coleslaw and was intrigued with the brine process. The brine is key to one of the best coleslaw’s I have ever tasted. The recipe I followed was for 1 head of cabbage I cut it down to 1/3 and half a head of small cabbage. This made about 2 cups.

Ingredients:

• 1/2 head small cabbage
• 1/4 cup grated onion (used white)
• 1-1/2 tsp veg oil (or other neutral)
• 1/4 tsp white pepper
• 1/2 tsp salt (table)
• 2-1/2 Tbs sugar
• 2-1/2 Tbs vinegar
• 2-1/2 Tbs water
• 1/4 shredded carrot (optional not usually included)
• 3 Tbs mayonnaise (Hellmanns)

Tools Needed:

Grater, Mandolin, bowl, strainer and knife

First make your brine, combine all the ingredients except cabbage and carrot (reserve mayonnaise) This is your brine and is what you will use to make it all happen. Cut your half head of cabbage into 2 section’s you want about 2″ to 3″ fine cut pieces. I used the #1 setting on the mandolin and grated my carrots separately.

Combine all ingredients in a bowl and cover with plastic wrap then let sit at room temp overnight. Stir whenever you think about how tasty it will be. The next day drain and add the desired amount off mayonnaise (the recipe I followed said Hellmanns only). To keep my Grandmother from turning over in her grave (R.I.P. Nanny) I used Dukes. Taste and add salt if needed.