@rhys.gard: If you don’t want watery coleslaw, do this! 👌🏻 The secret to crunchy ‘slaw that doesn’t turn watery in the fridge? Brine your cabbage first. I learnt this trick from Serious Eats years ago & it completely changed the way I make slaw. Salting / sugaring, then rinsing & drying the cabbage draws out excess water that helps it stay crunchy for days. CRUNCHY COLESLAW Serves 8-10 as a side For the slaw: * 1 kg green cabbage, very finely shredded * ⅔ large red onion, very finely sliced * ⅔ large carrot, grated * 3 tbsp chopped parsley * ⅔ cup (130 g) white sugar * 5 tbsp + 1 tsp kosher salt For the dressing • 1/2 cup mayonnaise • 2 tbsp cider or white wine vinegar • 4 tsp Dijon mustard • 2 tsp freshly ground black pepper • 2 tbsp white sugar • ½ tsp celery salt METHOD 1. Combine the cabbage, red onion, parsley & carrot with the sugar and salt. Toss together & leave for 5 minutes - no longer! 2. Rinse the veg really well under cold water to remove the salt & sugar 3. Drain thoroughly, then dry the vegetables really well. This is the key to avoiding watery slaw 4. Whisk together the mayo. vinegar, Dijon, black pepper, sugar & celery salt. 5. Toss your veg through the dressing 6. Serve immediately or refrigerate. The slaw should stay crisp and crunchy rather than becoming watery. Save this trick for your next BBQ. Once you try brining your cabbage, you’ll never make coleslaw the old way again! #KitchenHacks #Coleslaw

Rhys Gard

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Region: AU

Thursday 08 October 2026 07:24:59 GMT