Dutch Slaw

This isn’t your standard cold mayo coleslaw. Dutch slaw is the warm, tangy Pennsylvania Dutch take where shredded cabbage gets gently steamed until tender, then tossed with a sweet-sour cooked dressing of egg, sugar, vinegar, and pepper.

The egg in the dressing acts as a natural thickener, much like in a classic hot bacon dressing. Beaten and whisked into the warm vinegar mixture, it creates a glossy, slightly creamy coating that clings to every shred of cabbage instead of pooling at the bottom of the bowl.

Steaming over very low heat (rather than boiling) is what gives the cabbage its tender-yet-still-bright character. Boiled cabbage turns gray and waterlogged, while gentle steam in just its own moisture preserves color and a tiny bit of bite.

Kitchen Tips

• Shred the cabbage as finely as possible, this maximizes surface area for the dressing to coat evenly.
• Salt the cabbage before steaming to draw out moisture and concentrate flavor as it cooks.
• Use a deep saucepan with a tight-fitting lid to trap the steam, the cabbage cooks in its own released water.
• Beat the egg thoroughly before adding to the hot mixture, this prevents scrambled bits in the dressing.
• Serve immediately while warm, the texture and flavor are best straight from the pan.

Variations

• Add 2 strips of crumbled cooked bacon and 1 tablespoon of bacon fat to the dressing for a richer Pennsylvania Dutch-style version.
• Stir in a teaspoon of caraway seeds with the dressing for a sauerkraut-inspired flavor.
• Use apple cider vinegar in place of white vinegar for a sweeter, more complex tang.