It’s worth making from scratch: real, fresh shredded cabbage is nothing like its bagged sibling.
I used to buy my coleslaw, every week, at Yussi’s Deli on Second Street. It was my favorite coleslaw. Then, Yussi opened his popular Snaps restaurant (read more about Yussi and see another recipe over here) and the ownership of the deli changed. Sadly, so did the coleslaw. It was missing that… touch.
So, missing my coleslaw, I asked Yussi himself if he would share his recipe.
He didn’t do just that. Within a few hours of our conversation (it was a Friday morning) there was a delivery of freshly made coleslaw at my door! And thankfully, he had sent two containers, because one disappeared way before Shabbos.
Thank you Yussi for sharing your recipe with us!
Don’t forget to say לכבוד שבת קודש!!
If you don’t have time to check and shred cabbage, here’s a little trick: Use fresh carrots instead of the one they put in the package. The carrots will spoil before the cabbage.
First, cut out the center of the bottom of the cabbage.
Remove the hard core in the center,
as shown in the images.
If using the Braun,
you’ll use the C blade to shred the carrots and half of the cabbage and the D blade for the rest of the cabbage.
Add the cabbage and carrots to a bowl, add the rest of the ingredients and let it sit for 15 minutes before packing away.
- Cole Slaw
- 1 green cabbage head
- 2 carrots
- 1 ½ cup regular mayo
- 1 ¼ cup sugar
- ⅓ cup vinegar
- Juice of 1 lemon
- ½ tsp salt
- ½ tsp white pepper
- Cut out the center of the bottom of cabbage. Remove the hard core in the center, as shown in the images.
- Using the Braun food processor, use the C blade to shred the carrots and half of the cabbage. Use the D blade for the rest of the cabbage (or similar blades if using a different processor).
- Place the cabbage and carrots in a large mixing bowl, add the rest of the ingredients, say לכבוד שבת קודש and mix well. Let it sit in the bowl for around 15 minutes before packing away.
You’ve got fresh slaw. The best.