Prepping Cabbage for Slaw

The first step is to decide how you want to cut the cabbage, carrots, pepper, and onions: chopped, grated, or hashed. Whichever method, I like to serve the slaw soon after preparation, before the cabbage starts to release its water. Yes, I know Cook’s Illustrated recommends salting the ingredients and letting them sit a while in a strainer to draw out the water, but I don’t want to throw out all that juice. Plus, the salting technique can result in salty slaw.

Chopped (aka country-style). This is hand cutting, my favorite method. Chopping produces an uneven slice that is larger and crunchier than with the other methods and lets the cabbage flavor come through. It also releases less water because there are fewer cut surfaces. Cut the head in half or quarters, lay it cut side down on a cutting board, and cut it into ⅛-inch-thick slices, working from one end to the other. Then cut across the slices once or twice (see photo).

Grated (aka shredded). This method produces pieces that are more uniform in size and texture. Use the large holes on a box grater (watch your knuckles) or the shredding attachment on a food processor. The picture accompanying the recipe for Sweet-Sour Slaw on the opposite page shows a grated slaw.

Hashed (aka confetti). Hashing is mincing the slaw finely into ⅛-inch shards, usually with the shredding blade of a food processor, although you can get there with a box grater or knives or cleavers. This method is very popular in the southeast, especially in places where the slaw is served on top of pulled pork sandwiches and hot dogs. I’m not a fan of hashing because the leaves lose a lot of liquid and the results can be runny. The picture accompanying the recipe for Classic Deli Slaw with Sour Cream and Mayo on page 364 shows a hash.