Restaurant Slaw Recipe

Cabbage: The main ingredient, providing a crunchy texture and mild flavor.

Carrots: Adds sweetness and a vibrant color to the slaw.

Green onions: Offers a mild onion flavor and a bit of color.

Apple cider vinegar: Provides a tangy taste that balances the sweetness.

Olive oil: Adds richness and helps to emulsify the dressing.

Maple syrup: Brings a natural sweetness to the dressing.

Dijon mustard: Adds a bit of heat and helps to emulsify the dressing.

Salt: Enhances all the flavors in the slaw.

Black pepper: Adds a touch of heat and depth to the flavor.

When preparing the cabbage for this slaw, consider using a mandoline slicer to achieve uniformly thin shreds. This ensures that the cabbage will absorb the dressing evenly, resulting in a more flavorful and cohesive dish. Additionally, after shredding the cabbage, you can lightly salt it and let it sit for about 10 minutes before rinsing and adding it to the mix. This process helps to draw out excess moisture, making the slaw crisper and less watery.

• Shredded cabbage - Substitute with shredded kale: Kale provides a similar crunch and is packed with nutrients, making it a great alternative.

• Shredded carrots - Substitute with shredded beets: Beets add a vibrant color and a slightly sweet, earthy flavor that complements the slaw.

• Sliced green onions - Substitute with chopped chives: Chives offer a mild onion flavor and a similar texture, making them a suitable replacement.

• Apple cider vinegar - Substitute with rice vinegar: Rice vinegar has a mild, slightly sweet flavor that works well in slaw dressings.

• Olive oil - Substitute with avocado oil: Avocado oil has a neutral flavor and a high smoke point, making it a good alternative for dressings.

• Maple syrup - Substitute with agave nectar: Agave nectar is a vegan-friendly sweetener with a similar consistency and sweetness level.

• Dijon mustard - Substitute with whole grain mustard: Whole grain mustard provides a similar tangy flavor with a bit more texture.

• Salt - Substitute with sea salt: Sea salt offers a similar salty taste but with a slightly different mineral profile.

• Black pepper - Substitute with white pepper: White pepper has a similar spiciness but a slightly different flavor profile, making it a good alternative.

• To keep your restaurant slaw fresh and crisp, store it in an airtight container. This will help maintain the crunchiness of the shredded cabbage and carrots.

• Place the container in the refrigerator. The cool temperature will preserve the flavors of the apple cider vinegar and dijon mustard dressing.

• For best results, consume the slaw within 3-5 days. The green onions may start to lose their sharpness after this period.

• If you need to prepare the slaw in advance, you can store the dressing separately in a small jar. Combine the dressing with the cabbage mixture just before serving to keep it extra fresh.

• Freezing restaurant slaw is not recommended. The cabbage and carrots will lose their texture and become soggy once thawed.

• If you must freeze, consider freezing only the dressing. When ready to serve, thaw the dressing and mix it with freshly shredded cabbage and carrots.

• Always label your containers with the date of preparation. This will help you keep track of freshness and ensure you enjoy your restaurant slaw at its best.

• For a quick and easy method, place the slaw in a microwave-safe bowl. Cover it with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even warming. Be cautious not to overheat, as you want to maintain the crunch of the cabbage and carrots.

• If you prefer a stovetop method, transfer the slaw to a non-stick skillet. Heat over medium-low heat, stirring occasionally until warmed through. This method helps retain the texture and flavor of the green onions and the tangy apple cider vinegar dressing.

• For those who enjoy a bit of a twist, you can reheat the slaw in the oven. Preheat your oven to 300°F (150°C). Spread the slaw evenly on a baking sheet lined with parchment paper. Cover with aluminum foil to prevent drying out and bake for about 10 minutes, or until warmed through. This method can add a slight roasted flavor to the olive oil and maple syrup dressing.

• If you have an air fryer, you can use it to reheat the slaw. Preheat the air fryer to 300°F (150°C). Place the slaw in the air fryer basket, ensuring it is spread out evenly. Heat for 3-5 minutes, shaking the basket halfway through to ensure even warming. This method can give a slight crisp to the edges of the cabbage and carrots.

• For a more traditional approach, you can use a double boiler. Fill the bottom pot with water and bring it to a simmer. Place the slaw in the top pot and cover. Stir occasionally until the slaw is warmed through. This gentle heating method helps preserve the fresh flavors of the dijon mustard and black pepper dressing.

• Large mixing bowl: A spacious bowl to combine and toss the shredded cabbage, carrots, and green onions.

• Small bowl: A smaller bowl to whisk together the dressing ingredients like apple cider vinegar, olive oil, maple syrup, dijon mustard, salt, and black pepper.

• Whisk: A tool to thoroughly mix the dressing ingredients until they are well combined.

• Measuring cups: Essential for accurately measuring the shredded cabbage, carrots, and green onions.

• Measuring spoons: Necessary for measuring smaller quantities of ingredients like olive oil, maple syrup, dijon mustard, salt, and black pepper.

• Cutting board: A surface to safely slice the green onions.

• Knife: A sharp tool to slice the green onions finely.

• Grater: Used to shred the cabbage and carrots into fine pieces.

• Tongs: Handy for tossing the slaw mixture to ensure the dressing coats all the vegetables evenly.

Pre-shredded vegetables: Use pre-shredded cabbage and carrots from the store to save time on prep work.

Batch dressing: Make a larger batch of the dressing and store it in the fridge for future use.

Quick mix: Use a large mixing bowl to combine ingredients quickly and evenly.

Resting time: While the slaw sits, prepare other parts of your meal to maximize efficiency.