Dining and Cooking
I noticed that the "Creamy Coleslaw" recipe in The Food Lab and Kenji's "Classic Coleslaw" recipe on SE handle the prep of the cabbage in wildly different - basically contradictory - manners.
In Serious Eats

I noticed that the “Creamy Coleslaw” recipe in The Food Lab and Kenji’s “Classic Coleslaw” recipe on SE handle the prep of the cabbage in wildly different – basically contradictory – manners.


The SE recipe – https://www.seriouseats.com/creamy-cole-slaw – was updated in 2023 so I ASSUME that’s his final answer on the subject.

Brief rundown – the Food Lab suggests salting the cabbage for 1-3 hours and squeezing out the liquid.

The SE recipe does a five minute salt/sugar ‘purge’ and then admonishes against squeezing.

Curious if he’s ever addressed this anywhere.

by gimmeafuckinname

2 Comments

  1. Scorpionfarts

    Who knew there could be two coleslaw recipes. Even with two different names.

  2. Accomplished_Fee9023

    I’d assume, since the recipe names are different, that they handle the cabbage differently to give different results that work best with the type of coleslaw being prepared.

    Just like you might handle potatoes differently for German potato salad versus southern style vs Turkish.

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