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Slaw (Kevin Gillespie)
2 cups
Steps
- Cut the cabbage into coarse chunks and drop into a food processor fitted with the metal blade. Give it about 20 quick pulses; you want a very fine chop, but be careful that you don’t end up with mush. You should have a little more than 2 1/2 cups chopped cabbage. Scrape the cabbage into a bowl and mix in the sugar and salt. Press and pack the mixture down to compact it, then cover and refrigerate for about 1 hour so the sugar and salt dissolve and start to draw the liquid out of the cabbage. Press the mixture through a fine-mesh strainer and discard the liquid. Stir the mayonnaise into the cabbage until combined.
Originally published at Chefkevingillespie.com. Reproduced for personal collection.
