Restaurant Slaw Recipe

Cabbage: A leafy vegetable that provides a crisp texture and mild flavor.

Carrots: Adds sweetness and a vibrant color to the slaw.

Mayonnaise: A creamy base that binds the ingredients together.

Apple cider vinegar: Provides a tangy flavor that balances the richness of the mayonnaise.

Sugar: Adds a touch of sweetness to the slaw.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and depth to the slaw.

When shredding the cabbage and carrots, aim for uniform, thin pieces to ensure even coating and a consistent texture. Using a mandoline or a food processor with a shredding attachment can help achieve this. Additionally, letting the slaw sit in the refrigerator for a bit longer, around 1-2 hours, can enhance the flavors even more, making the slaw taste even better.

• cabbage - Substitute with kale: Kale provides a similar crunch and can be shredded like cabbage, though it has a slightly different flavor profile.

• carrots - Substitute with jicama: Jicama offers a similar crunch and a mildly sweet flavor, making it a good alternative to shredded carrots.

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

• apple cider vinegar - Substitute with lemon juice: Lemon juice offers a similar acidity and brightness, making it a good alternative to apple cider vinegar.

• sugar - Substitute with honey: Honey adds sweetness and a bit of floral complexity, and it can be used in a slightly smaller amount due to its higher sweetness level.

• 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, more earthy taste.

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

• Store the slaw in the refrigerator. It will stay fresh for up to 3-5 days. The mayonnaise dressing will continue to meld with the vegetables, enhancing the flavors over time.

• If you need to freeze the slaw, it's best to do so without the dressing. Shred the cabbage and carrots and place them in a freezer-safe bag. Squeeze out as much air as possible before sealing.

• Label the bag with the date and contents. Frozen vegetables can be stored for up to 2 months. When ready to use, thaw in the refrigerator overnight and then mix with the dressing.

• For the dressing, mix the mayonnaise, apple cider vinegar, sugar, salt, and black pepper just before serving. This ensures the dressing remains fresh and creamy.

• If you find the slaw has become too watery after thawing, simply drain off the excess liquid before adding the dressing. This will help maintain the desired texture and flavor.

• Always give the 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 crispness and flavor:

  1. Microwave Method:

     • Place the slaw in a microwave-safe dish.
     • Cover 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 just warmed through. Be cautious not to overheat, as this can make the cabbage and carrots soggy.

  2. Stovetop Method:

     • Heat a non-stick skillet over medium-low heat.
     • Add the slaw to the skillet, stirring frequently.
     • Warm gently for 2-3 minutes, just until the chill is off. This method helps retain some of the vegetables' crunch.

  3. Oven Method:

     • Preheat your oven to 300°F (150°C).
     • Spread the slaw evenly on a baking sheet lined with parchment paper.
     • Cover loosely with aluminum foil to prevent drying out.
     • Warm in the oven for about 10 minutes, checking occasionally to ensure it doesn’t overheat.

  4. Room Temperature Method:

     • If you prefer not to use heat, simply let the slaw sit at room temperature for about 15-20 minutes before serving. This will take the chill off without compromising the texture.

Remember, the goal is to warm the slaw slightly without cooking it, preserving the delightful crunch and fresh flavors of the cabbage and carrots.

• Mixing bowl: A large bowl used to combine and mix all the ingredients together.

• Whisk: A utensil used to blend the mayonnaise, apple cider vinegar, sugar, salt, and black pepper into a smooth dressing.

• Shredder: A tool used to shred the cabbage and carrots into fine pieces.

• Refrigerator: An appliance used to chill the slaw, allowing the flavors to meld together.

• Spatula: A utensil used to toss and coat the shredded cabbage and carrots evenly with the dressing.

• Measuring cups: Tools used to measure the exact amounts of mayonnaise, apple cider vinegar, and sugar.

• Measuring spoons: Tools used to measure the precise amounts of salt and black pepper.

Pre-shred ingredients: Buy pre-shredded cabbage and carrots from the store to save time on preparation.

Use a food processor: If you prefer fresh ingredients, use a food processor to quickly shred the cabbage and carrots.

Make the dressing ahead: Prepare the mayonnaise dressing in advance and store it in the fridge. This will make assembly quicker.

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

Quick chill: If short on time, place the slaw in the freezer for 10 minutes instead of refrigerating for 30 minutes.