Creamy coleslaw from The Food Lab: Better Home Cooking Through Science (page 822) by J. Kenji López-Alt

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Skamper on April 15, 2022

    I made a half batch using these ingredients but the technique for the same recipe on the serious eats site, which is less time and labor intensive. For the dressing I used 1 tsp of granulated splenda. I was pleased with how it turned out and thought it made a nice change from oil & vinegar based slaws, but M thought it was too creamy (even with light mayonnaise). Leftovers were still crunchy the next day.

  • twoyolks on May 28, 2019

    Removing water from the cabbage made the dressing less watery but at the same time made the cabbage too limp and wilted. I also don't think the flavor of the dressing was great.

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