New York Deli Coleslaw
New York deli coleslaw combines shredded cabbage with a vinegar brine and mayonnaise. This is the creamy, tangy quintessential coleslaw you'd find in nearly every deli in the New York metro area.
Servings: 10
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 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.
Video
Notes
- The key to getting that New York deli coleslaw flavor is the brine. If you can wait, let the cabbage sit in the brine for 2 days before mixing it with mayo. This is how most delis do it.
- White pepper can be used for appearance.
- Leftovers can be saved for up to 5 days and taste even better after a few days.
Nutrition
Calories: 147kcal | Carbohydrates: 37.8g | Protein: 0.8g | Fat: 10g | Saturated Fat: 1.7g | Cholesterol: 5mg | Sodium: 431mg | Potassium: 111mg | Fiber: 1.3g | Sugar: 9.7g | Calcium: 22mg
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