Basic Creamy Coleslaw

For great coleslaw, we take our cabbage with many grains of salt. Here’s what we discovered:

Test Kitchen Discoveries

• To cut the cabbage by hand, use a sharp chef’s knife (see related step-by-step). Alternatively, a food processor fitted with the slicing disk makes quick work of cabbage cutting.
• Be sure to salt the shredded cabbage to remove excess water before dressing it. Allow the salted cabbage to sit for at least one hour to drain off liquid. Rinse and dry off with a kitchen towel before assembling the salad.
• For the dressing, cutting the mayonnaise with a bit of sour cream improves the texture and gives it richness and a pleasant tang. Balance plain white vinegar with a small amount of sugar.
• After tossing the dressing and cabbage together, chill the slaw for at least 30 minutes and up to two days to allow the flavors to meld.