New York Deli Coleslaw
User Reviews
5
New York Deli Coleslaw
Description
This coleslaw starts by creating a brine combining white vinegar, water, sugar, vegetable oil, grated onion, salt, and white pepper. Finely shredded cabbage and carrots are thoroughly coated with this brine and refrigerated for several hours or ideally overnight, which softens the vegetables and infuses them with balanced acidity and sweetness typical of New York deli style. After draining excess moisture, the cabbage is mixed with mayonnaise to achieve a smooth, creamy consistency. Additional mayo can be added to adjust texture and seasoning is checked before serving.
The coleslaw has a crisp texture complemented by bright tangy and slightly sweet notes from the brine, balanced with the richness of mayonnaise. White pepper is used for subtle heat and a lighter color appearance. This style of coleslaw is a classic accompaniment to deli sandwiches or as a side dish. The flavor improves after resting and can be stored refrigerated for up to five days.
For best results, the cabbage should be sliced thinly, preferably with a mandoline. Stirring the cabbage halfway through brining ensures even flavor distribution. Allowing the slaw to develop for two days in brine before adding mayonnaise replicates deli techniques for authentic taste.
Ingredients
For the brine
- 1/3 cup white vinegar
- 1/3 cup water
- 1/3 cup sugar
- 3 tablespoons vegetable oil
- 1/2 cup onion grated
- 1 1/4 teaspoons salt fine sea salt
- 1/2 teaspoon white pepper
Remaining ingredients
- 1 medium green cabbage finely shredded, about 10 cups worth
- 3/4 cup mayonnaise plus more to achieve a smooth consistency
- 1 medium carrot shredded
Instructions
For the brine
- In a large bowl, whisk together all of the brine ingredients and set aside.
For the coleslaw
- Slice the cabbage into very thin pieces about 2-3 inches in length. Using a mandoline makes the process much easier.
- In a large bowl, mix the cabbage and carrots into the brine making sure to coat well. Cover with plastic wrap and refrigerate for 2 hours, but ideally overnight. Halfway through the refrigerating process mix the cabbage again to achieve even coating.
- The next day, drain the cabbage to remove excess moisture. Mix the mayonnaise with the cabbage until smooth. If needed, add a bit more mayo to get the perfect creamy consistency. Taste test, and adjust salt and pepper before serving.
Notes
- Allow the cabbage and carrot to sit in the brine for at least 2 hours or ideally up to 2 days before mixing with mayonnaise to deepen flavor.
- Use white pepper to maintain a lighter color in the coleslaw typical of New York deli style.
- Slicing cabbage thinly with a mandoline produces better texture and even brining.
- Leftovers keep well refrigerated for up to 5 days, with flavor improving after a few days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 147 kcal
% Daily Value*
| Calories | 147kcal | 7% |
| Carbohydrates | 37.8g | 13% |
| Protein | 0.8g | 2% |
| Fat | 10g | 15% |
| Saturated Fat | 1.7g | 9% |
| Cholesterol | 5mg | 2% |
| Sodium | 431mg | 18% |
| Potassium | 111mg | 2% |
| Fiber | 1.3g | 5% |
| Sugar | 9.7g | 19% |
| Calcium | 22mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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