How to Make New York Deli-Style Coleslaw at Home: Koji Cooks Recipe

NEW YORK DELI COLESLAW

Cabbage is an ideal vegetable; it's durable, keeps well, and has numerous uses. I frequently make coleslaw, and this New York deli recipe reminds me of the delicatessen varieties from my childhood in Northport, New York. It's simple to prepare and stays fresh in the fridge for a week. I use a mandoline vegetable cutter, but a box grater with its largest holes or a food processor with a grater attachment will work just as well.

NEW YORK DELI COLESLAW

6 cups of finely shredded or grated cabbage

2 cups of peeled finely shredded or grated carrots

1/2 cup of very finely sliced red onion

DRESSING

2/3 cup mayonnaise

1/3 cup white vinegar

1/2 cup sugar

1 teaspoon of kosher salt

1/4 teaspoon of white pepper

1/4 teaspoon celery salt - optional

METHOD

Combine all the dressing ingredients in a blender and blend until smooth. Mix with the cabbage, carrots, and onion, then refrigerate for several hours or overnight. Drain any excess dressing if desired.

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