My Grandma’s Simple Trick for the Best Coleslaw

My grandma had magical powers in the kitchen. It is the only way to explain how everything she did was the best version of herself. From cinnamon rolls and Christmas cookies to Sunday roast and potato puree, they are just knew Things.

Her herbal salad was undoubtedly the most melted oral bats that I have ever had. I figured, What is your secret?

Then I noticed a simple difference between her herbal salad and all the other recipes that I tried. I learned the following in your kitchen from time.

Why my grandmother’s herb salad was the best

It’s a small detail, but a key: she chopped her ingredients finer than any other.

Most coles salad have cabbage panes and other ingredients that are small but clearly recognizable. The same ingredients in the version of my grandmother were chopped particularly small and became almost one. Everything looked as if it had been through a very precise kitchen machine that produced evenly small pieces without going overboard. (Nobody wants powdered coleslaw.)

I suspect that Grandma’s other secrets will remain a mystery forever (although I think that hacked-up Bay Shrimp may have played a role in your herbal salad; make what you want with this information). But I know with certainty that the finely chopping of the ingredients creates the optimal texture.

Overall, the herb salad still has a nice crunch, but it also merges with the dressing for extra-bearing bites.

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How to achieve the right texture

My grandmother had superior knife skills and chopped all the ingredients by hand (I told you that she was magical). I recommend starting things in a kitchen machine and then taking another pass with a chef’s knife to have more control over the final size of the carrots and cabbage.

With the summer in full swing, no time is better than now to try this trick with your herbal salad. Chop!

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