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Short Summary
Main recommendation: Make two coleslaws with pre-shredded cabbage mix: a traditional mayo-and-vinegar coleslaw and an Israeli-style purple cabbage salad dressed with lemon juice and kosher salt. Both should be made at least an hour ahead, and ideally a day ahead, so they chill and the flavors meld. Jamie Geller presents them as versatile side dishes beyond barbecue season.
Key Points
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Use pre-shredded coleslaw or red cabbage mix to save time, though a whole head shredded by hand works too.
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The traditional coleslaw uses kosher mayo (light or full-fat), vinegar, and sugar or a sugar substitute, dressed to taste.
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The Israeli purple cabbage salad skips mayo and sugar, relying on fresh lemon juice and generous kosher salt.
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Geller says the recipe came from her Israeli sister-in-law, who serves it as part of an Israeli salad course on Shabbat.
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Geller suggests serving coleslaw year-round with fish, deli, schnitzel, or chicken.
Details Worth Noting
- Concrete instructions:
- Traditional coleslaw: put the shredded mix in a large bowl. Add mayo first, starting with a little less than you think, since you can add more but can't easily fix overdressing. Add about one to three capfuls of white or apple cider vinegar and a little granulated sugar or sugar substitute. Mix thoroughly, adding more mayo if needed, so there are no dry patches.
- Israeli purple cabbage salad: put the purple cabbage in a bowl and underdress first. Squeeze lemon juice over it (fresh lemon or bottled juice). To keep seeds out, squeeze the lemon through your fingers (her favorite method), or wash the lemon well and squeeze it right side up. Add a generous amount of kosher salt (or coarse sea salt) and a few turns of pepper. Mix in a bowl larger than needed.
- Storage: transfer both to smaller dishes, such as Pyrex, and chill for at least an hour, or up to a day ahead.
- Geller notes she does not measure precisely and recommends tasting as you go.
- Kosher salt is highlighted as a way to bring out natural flavors without excess saltiness.
Bottom Line
Both coleslaws are quick, make-ahead sides: the mayo version suits many meals, while the lemon-and-salt purple cabbage salad offers a lighter alternative and works well as part of an Israeli salad course.
