thomasrhs
QR Code
Listen
Pdf
In a large bowl, whisk together all of the brine ingredients and set aside.
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.
Loading...