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    New York Deli Coleslaw

    Uploaded by

    Marcelo Chella
    This recipe is for New York deli coleslaw, which combines shredded cabbage with a brine of vinegar, water, sugar, vegetable oil, onion, salt, and white pepper. The brine coats the cabbage and carrots, which are then mixed with mayonnaise to a creamy consistency. For authentic flavor, the cabbage sits in the brine for two days before mixing with mayonnaise. The coleslaw is a creamy, tangy side dish reminiscent of delis in the New York area.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    New York Deli Coleslaw

    Uploaded by

    Marcelo Chella
    47 views2 pages
    This recipe is for New York deli coleslaw, which combines shredded cabbage with a brine of vinegar, water, sugar, vegetable oil, onion, salt, and white pepper. The brine coats the cabbage and carrots, which are then mixed with mayonnaise to a creamy consistency. For authentic flavor, the cabbage sits in the brine for two days before mixing with mayonnaise. The coleslaw is a creamy, tangy side dish reminiscent of delis in the New York area.

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    This recipe is for New York deli coleslaw, which combines shredded cabbage with a brine of vinegar, water, sugar, vegetable oil, onion, salt, and white pepper. The brine coats the cabbage and carrots, which are then mixed with mayonnaise to a creamy consistency. For authentic flavor, the cabbage sits in the brine for two days before mixing with mayonnaise. The coleslaw is a creamy, tangy side dish reminiscent of delis in the New York area.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    47 views2 pages

    New York Deli Coleslaw

    Uploaded by

    Marcelo Chella
    This recipe is for New York deli coleslaw, which combines shredded cabbage with a brine of vinegar, water, sugar, vegetable oil, onion, salt, and white pepper. The brine coats the cabbage and carrots, which are then mixed with mayonnaise to a creamy consistency. For authentic flavor, the cabbage sits in the brine for two days before mixing with mayonnaise. The coleslaw is a creamy, tangy side dish reminiscent of delis in the New York area.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
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    24/09/2023, 17:06 New York Deli Coleslaw - Sip and Feast

    New York Deli Coleslaw


    5 from 9 votes
    New York deli coleslaw combines shredded cabbage with a vinegar brine and mayonnaise.
    This is the creamy, tangy quintessential coleslaw you'd find in nearly every deli in the New York metro
    area.

    Prep Time Cook Time refrigerator time Total Time


    20 mins 20 mins 12 hrs 12 hrs 40 mins

    Course: Side Dish Cuisine: American Servings: 10 Author: James Delmage and Tara

    Ingredients
    For the brine
    1/3 cup white vinegar
    1/3 cup water
    1/3 cup sugar
    3 tablespoons vegetable oil
    1/2 cup onion grated
    1 1/4 teaspoons fine sea salt
    1/2 teaspoon white pepper

    Remaining ingredients
    1 medium green cabbage finely shredded, about 10 cups worth
    3/4 cup mayonnaise plus more to achieve a smooth consistency
    1 medium carrot shredded

    Instructions
    For the brine
    1. In a large bowl, whisk together all of the brine ingredients and set aside.

    For the coleslaw


    1. Slice the cabbage into very thin pieces about 2-3 inches in length. Using a mandoline makes the
    process much easier.
    2. In a large bowl, mix the cabbage and carrots into the brine making sure to coat well. Cover with
    plastic wrap and refrigerate for 2 hours, but ideally overnight. Halfway through the refrigerating
    process mix the cabbage again to achieve even coating.
    3. The next day, drain the cabbage to remove excess moisture. Mix the mayonnaise with the cabbage
    until smooth. If needed, add a bit more mayo to get the perfect creamy consistency. Taste test, and
    adjust salt and pepper before serving.

    Notes
    The key to getting that New York deli coleslaw flavor is the brine. If you can wait, let the cabbage
    sit in the brine for 2 days before mixing it with mayo. This is how most delis do it.
    White pepper can be used for appearance.
    Leftovers can be saved for up to 5 days and taste even better after a few days.

    Nutrition
    Calories: 147kcal | Carbohydrates: 37.8g | Protein: 0.8g | Fat: 10g | Saturated Fat: 1.7g | Cholesterol: 5mg |
    Sodium: 431mg | Potassium: 111mg | Fiber: 1.3g | Sugar: 9.7g | Calcium: 22mg
    https://www.sipandfeast.com/new-york-deli-coleslaw/ 1/2
    24/09/2023, 17:06 New York Deli Coleslaw - Sip and Feast

    https://www.sipandfeast.com/new-york-deli-coleslaw/ 2/2

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