Ingredient Notes: Crafting the Perfect Slaw

• Cabbage: While Savoy cabbage, with its crinkly leaves and tender texture, works beautifully in this recipe (whether round or the longer variety), don’t hesitate to use any green cabbage. Napa cabbage is another excellent choice, offering a slightly milder flavor and softer crunch. Cabbage is a powerhouse of vitamins K and C, and a good source of fiber, making this slaw as nutritious as it is delicious. Look for a firm, heavy head with vibrant leaves.
• Carrots: Fresh, crisp carrots are essential for adding sweetness, vibrant color, and a satisfying crunch. Carrots are rich in beta-carotene, an antioxidant that the body converts to vitamin A, crucial for vision and immune function. Choose firm carrots without any soft spots.
• Pickles: My personal preference leans towards dill pickles for their classic tangy and slightly salty flavor, which perfectly complements the creamy dressing. However, the beauty of this recipe is its adaptability – feel free to chop up your absolute favorite pickles. The brine from the pickles also adds a fantastic zing to the Russian dressing.
• Tahini: This rich, creamy paste made from ground sesame seeds is the secret to our oil-free dressing’s luxurious texture. When selecting tahini, look for brands that list only one ingredient: sesame seeds. Before first use, store unopened jars upside down in your pantry to help distribute the natural oils. Always mix thoroughly before using to ensure a smooth, drippy consistency throughout the jar. Tahini is a great source of healthy fats, protein, and minerals.
• Maple Syrup: A natural sweetener that provides a subtle sweetness to balance the tang of the dressing. Ensure you use pure maple syrup for the best flavor.
• Low Sodium Tamari: This gluten-free alternative to soy sauce adds a deep umami flavor without excessive sodium. If you don’t need it to be gluten-free, regular low-sodium soy sauce can be used.
• Tomato Paste: Essential for giving the Russian dressing its characteristic reddish hue and a concentrated burst of savory tomato flavor.
• Shallot: Minced shallot adds a delicate, aromatic, and slightly sweet onion flavor that is milder than a regular onion, contributing to the dressing’s complexity without overpowering it.

Prepare the Cabbage: Begin by cutting the cabbage in half, right through its core. For this recipe, you’ll only need one half. Take that half and cut it into quarters, again, through the core. Place one quarter cut-side down on your cutting board and slice it into very thin strips. This technique ensures a uniform, tender shred that absorbs the dressing beautifully without being too chunky. Repeat with the other quarter.

Shred the Carrots: Thoroughly scrub your carrot and trim off both ends. For those beautiful, long, thin strips that integrate perfectly into the slaw, use a julienne peeler. If you don’t have one, the side of a box grater with larger holes or even a sharp knife can achieve a similar result, albeit with a bit more effort.

Combine and Prepare for Dressing: Once your cabbage is thinly sliced and your carrots are beautifully julienned, transfer them to a large mixing bowl. This bowl will be where all the magic happens when the dressing is added, so ensure there’s enough room for tossing.

Start the Dressing Base: In a separate, small bowl, combine the tahini, maple syrup, and tamari. Whisk these ingredients vigorously until they form a smooth, uniform mixture. The tahini might initially be a bit thick, but continuous whisking will help it emulsify with the other liquids.

Add Tomato Paste: Next, slowly incorporate the tomato paste into the tahini mixture. Continue to whisk until the tomato paste is fully blended, transforming the dressing into a reddish, pasty consistency. This step ensures an even color and flavor distribution.

Achieve Pourable Consistency: Now, whisk in 2 tablespoons of water. Continue whisking until the dressing reaches a smooth, pourable consistency. The aim is for a dressing that is thick enough to cling to the vegetables but thin enough to easily distribute. You want it to be creamy, not clumpy.

Incorporate Flavor Boosters: Finally, stir in the finely diced pickles, pickle juice, and minced shallots. These ingredients are crucial for the signature tangy and savory notes of Russian dressing. If, after adding these, the dressing still feels too thick for your preference, add an additional tablespoon of water and mix until well incorporated. Taste and adjust seasonings if necessary.

Mix Thoroughly: Using tongs or your clean hands, gently but thoroughly mix the cabbage and carrots with the dressing until every strand is coated. You want an even distribution of flavor throughout the slaw.

Final Adjustments & Garnish: Taste your slaw. If you prefer a richer, creamier texture or more intense flavor, add more of the remaining dressing and mix again. Once perfectly dressed, garnish with fresh herbs like parsley or dill for an added burst of freshness and visual appeal. Serve immediately for optimal crispness!

Debra’s Pro Tips for the Best Slaw

• Smart Meal Prep: To make future meals a breeze, you can shred the cabbage and julienne the carrots up to 5 days in advance. Store them separately in airtight containers in the refrigerator. This prep work saves you valuable time during busy weeknights.
• Dressing Ahead: The oil-free Russian dressing is robust and keeps beautifully. Prepare a batch up to a week in advance and store it in a sealed jar in the fridge. The flavors will even meld and deepen over time.
• Avoid Sogginess: The golden rule for crisp slaw is to wait to dress the cabbage and carrots until you are absolutely ready to serve. Mixing the dressing in too early can cause the vegetables to release water and become soggy, losing that satisfying crunch.
• Temperature Matters: Serve your slaw chilled! A cold slaw is always more refreshing and delicious, especially on a warm day.
• Perfect Presentation: Don’t forget the garnish! A sprinkle of fresh chopped herbs like dill or parsley not only adds color but also a burst of fresh flavor that elevates the whole dish.

Cabbage & Carrot Slaw with Russian Dressing

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