StovetopAmerican
Mayo slaw
The other slaw. Cabbage, mayo, a little vinegar. For fried chicken and pulled pork when vinegar slaw is too sharp.
Made it?
20 min · 20 min hands-on · pull 185°F
Ingredients
3.5 lb on the fire · ~2.4 lb to the table · 5 plates at 8 oz
- cabbage, shredded1/2 head
- carrot, grated1
- mayonnaise1/2 cup
- apple cider vinegar1 tbsp
- sugar1 tsp
- kosher salt1 tsp
Method
- 1
Salt the cabbage 10 minutes, drain.
- 2
Mayo, vinegar, sugar. Toss. Fridge 30 minutes.
- 3
It should coat, not pool. Vinegar slaw is already in the library for fatty pork.
On the plate
With this, try
- With this dish, try making sesame slaw.
While the meat rests. Better after 20 minutes. Shred, salt, drain. Vinegar, sesame, a pinch of sugar.
15 min
- With this dish, try making potato salad.
While the meat rests. Waxy potatoes, salt in the water, mustard-mayo, pickle, celery. Fold when the potatoes are still warm.
45 min
- With this dish, try making skillet mac.
In the oven while a roast rests, or the last stretch of a smoke. A real béchamel, cheddar, a breadcrumb top. Do not start it at the same time as a packer and expect timing to match.
40 min