For coleslaw, I start with a Cooks Illustrated oil & vinegar coleslaw recipe, where you wilt 6 cups of shredded cabbage & grated carrot in a colander with 1/2 cup sugar and 2 teaspoons salt, and merge with the recipe from the Helman’s jar – after draining the cabbage, instead of adding oil & vinegar, I added 1/4 cup mayo, and juice of one lemon (and a few dashes of rice vinegar, to cut the sweetness). I reduced the sugar to 1/4 – 1/3 cup per every 6 cups of cabbage, and celery seed is an optional addition. Probably the biggest innovation I took from the Cooks Illustrated recipe is that you can shred the cabbage with a knife – no need to mess with the grater, or grate in the food processor. The other thing I have started doing is using other types of cabbage – I especially like Savoy.
Not-quite thinly shredded enough
Savoy Cabbage
A mellow-flavored cabbage with loose leaves that are green and crinkled, savoy cabbage is in season in fall and early winter. Use it in any recipe that calls for green cabbage. From Bon Appetit Tips, Tools & Ingredients
2019 Update – follow the above procedure, using 8 cups of cabbage and carrots and 1/2 cup sugar. Wilt and drain, the mix with the following dressing:
- ½ cup mayonnaise
- 2 tablespoons sweet pickle relish
- 1 tablespoon Dijon mustard
- 2 tablespoons cider vinegar
- 2 teaspoons pepper sauce, like Frank’s, or to taste
- Freshly ground black pepper
