Go to the Recipe: Creamy Coleslaw
Do you vacuum seal the raisins?
If I wanted to make this ahead of time, could I vacuum seal the coleslaw minus the mayo and then mix together just before serving?
Yes you can..at least i do in my restaurant. But not for much time and not many pressure or coleslaw will lose texture.
no more tan 3 days.
Guys, it`s a great recipe, it helped me to understand what coleslaw really is. Here, in Kiev, Ukraine, I was in several burger places where coleslaw was served with burgers, but it was just regular cabbage with carrots, apples and mayo, noone even tried to put some salt to cabbage to make it soft and let the mayo connect wit it. Then I`ve found your recipe, replaced some ingredients with my own pickles and I`ve got the greatest result of it. Thank you for your cool and proper technique works.
Another option for purging the liquid is to use a 50/50 mixture of salt and sugar. Both will have the same effect and will be more balanced than having a completely salty taste.
I'm not a raisin fan; so I use Crasins. The cranberry provides mostly sweet & tart flavor.
Can you leave off horseradish or replace it with something else?
Without a doubt, the best coleslaw I've ever had by a huge margin. I don't even really like coleslaw, but this stuff is incredible.
Any sub for the horseradish? Can’t find any fresh
