I’m a big coleslaw girl. Broccoli-carrot slaw is basically my love language, but I also have a soft spot for that sugary, creamy diner coleslaw that probably came from a massive tub in the back of the kitchen. Slaw can do no wrong in my eyes. Any kind—except dry coleslaw. Nothing ruins a cookout faster than sad, dry slaw.
So when I asked my chef-husband, Luke, to throw together a side of slaw to go with our burgers the other night, he knew exactly what to make. Here’s what happened when I followed him into the kitchen to make what might be the world’s easiest summer side. I took notes so you, too, can make slaw like a chef. (You'll be shocked by how easy it is!)
Related: How to Make Potato Salad Like a Chef?? SIGN UP to get delicious recipes, handy kitchen hacks & more in our daily Pop Kitchen newsletter. ??
How to Make Easy Chef-Husband-Approved Coleslaw
Although Luke tells me you can use any cabbage for slaw, his personal preference is savoy cabbage. "I like it because it's sturdy," he says. "But whatever you do, always shred it at home; never buy bagged cabbage. They gas it inside the bag to preserve it, but do you really want a gas preservative on your vegetable?"No. No, I do not.
He takes a bowl of sliced cabbage from the fridge that he's sprinkled with a pinch of salt, tossed and let sit overnight. "The salt leaches out some of the moisture, so that moisture won't end up in your dressing and make it watery," he notes, ringing the excess water from the shredded veggie.
If you don't have all night to prep your slaw, fear not. He also tells me two hours will do the trick. After that, it's a matter of minutes for the rest of the recipe, which I witness when he grabs a container of homemade ranch that he brought home from his restaurant, Elm.
"There are a lot of different coleslaw dressing recipes out there—some are sweet, some are tangy, but we happen to have a house-made buttermilk dressing that we call our ranch that is kind of all the things I would put in coleslaw dressing anyway," he says, dousing the cabbage with a hefty pour.
View the 3 images of this gallery on the original articleThen he gets to work mixing it up, seasoning the slaw with a smidge more salt and a few cranks of black pepper.
If you don't have buttermilk ranch dressing on hand, store-bought ranch will do, or you can whisk together mayonnaise, apple cider vinegar, a little sugar and salt, Luke says. If you have some fresh herbs on hand, you can whisk those in too, but you don't have to.
And that's it. Easy, right?
Related: How to Make Vegetable Soup 10x Better, According to My Chef-Husband
Kelli Acciardo Venner
My Honest Thoughts About This Chef-Husband Coleslaw
This slaw might just dethrone my usual broccoli slaw, which is saying a lot. When you’re low on ingredients and short on time, this recipe’s a lifesaver.
It’s creamy, tangy and crunchy—basically, everything a summer slaw should be. And I’ll admit: I’ve never been a big ranch girl, but this one won me over. Somehow, it’s ranch-y without being too ranch-y.
It’s the kind of side that disappears fast—kid-approved, adult-approved and especially good when scooped up with ridged chips alongside burgers. Trust me, you’ll want to double the recipe to make sure you have enough.
Kelli Acciardo Venner
UpNext:
Related: How to Make the Best Egg Salad Sandwich of Your Life, According to My Chef-Husband
Read More Details
Finally We wish PressBee provided you with enough information of ( The Super Simple Coleslaw Recipe My Chef-Husband Swears By )
Also on site :
- Hill Country Tragedy: Death Toll Reaches 24, Rescues Ongoing
- Death Toll Climbs to 24 in Hill Country Amid Ongoing Rescue Efforts
- Actor Julian McMahon Dies at 56 After Long Private Battle With Cancer