How to Make Classic Coleslaw
material
• mayonnaise: I tend to use a lot of mayonnaise in my coleslaw, but when used in moderation, it’s a dressing that pairs well with cabbage, unlike other dressings.
• Apple cider vinegar: Cabbage and apples go together beautifully, so it was only natural that I chose apple cider vinegar for the dressing, as the vinegar thins out the mayonnaise and adds a nice tart, tangy flavor.
• Dijon mustard: The addition of white wine makes Dijon mustard a little more nuanced than regular mustard, but feel free to use whatever brown mustard you have on hand.
• Celery Seed: I love that this traditional pickling spice adds a pleasant bitterness and rich celery flavor to the dressing.
• Green and red cabbage: While both colors work well on their own, combining the two can make your food look so much better.
• carrot: Carrots are essential in any coleslaw, they add just the right amount of sweetness and a subtle herbal flavour, so for me they’re a must.
Step-by-step instructions
Mix the dressing ingredients together thoroughly. The dressing should be well seasoned (i.e. not too salty), so season generously and taste. If the dressing needs a bit more tartness, add a bit more vinegar.
Prepare the cabbage. You’ll need a chef’s knife for this job. (And don’t substitute pre-shredded bagged cabbage; it’s less chewy and will wilt quicker than fresh.) Be sure to cut out the core, and slice the cabbage thinly, but not too thinly: 1/8-inch to 1/4-inch thick. Try to maintain as uniform a thickness as possible.
You know that you haven’t used your box grater in years… well, who remembers? Now’s the time to get it out of its recesses in the kitchen and get ready to grate some carrots. Here are some tips to make grating safer: Stabilize your cutting board by placing a damp paper towel or kitchen towel under it. Place your box grater on top of your cutting board and start grating. Use the larger holes of your grater and don’t try to be a hero. Just stop grating. in front Your knuckles are in imminent danger of turning into coleslaw. When you’re done, place the cabbage and carrots in a large bowl.
Add the dressing and toss everything together until well combined. Serve immediately for maximum crunch, or cover and refrigerate for up to 2 hours (the slaw will lose some of its crunch, but not much).
Recipe Tips
• Cabbage is great for coleslaw: I like to use a mix of red and green cabbage because it gives the slaw an eye-catching look and variety, but you can also use just one or the other. Whatever you choose, I highly recommend shredding the cabbage yourself. I really can’t stress this enough! The pre-shredded stuff you get at the grocery store will wilt and oxidize (brown) faster than freshly shredded cabbage. Luckily, shredding cabbage is super easy; just slice it thinly with a sharp knife and you’ll get beautiful, crisp shreds. Carrots will need to be nicely shredded on a box grater to get the perfect shreds, but trust me, it’s worth it.
• Secrets to making the best coleslaw dressing: The traditional coleslaw dressing is mayonnaise. However, mayonnaise-based dressings can be too heavy, sweet, or greasy, so I lighten it up as much as possible with a generous dash of vinegar and some piquant Dijon mustard. I like to use apple cider vinegar, but lighter vinegars like red wine, white wine, or champagne will also work.
• Can I make the coleslaw in advance? Well, maybe. If you want to prepare it ahead of time, I recommend preparing the veggies and dressing separately and keeping them in the fridge. That way the veggies will stay crisp and fresh for as long as possible. The veggies will last up to 1 day and the dressing up to 5 days. When you’re ready to serve, just mix them together and you’re done. If you really want to mix your coleslaw ahead of time, I recommend making it up to 2 hours ahead and keeping it in the fridge until you’re ready to serve. The veggies will soften a little but still retain plenty of crunch.
variation
Red cabbage coleslaw
Thai Coleslaw
Broccoli Slaw
What to Serve with Classic Coleslaw
• Pulled Pork: You probably guessed it: on a bun with coleslaw…it’s indescribably delicious!
• BBQ Grilled Chicken: Don’t like pork? No problem, this grilled chicken will do the trick, and the super simple BBQ sauce is easy on the wallet.
• The Best Classic Potato Salad: Why? Because any picnic (or potluck) needs a tasty potato salad to go with that delicious coleslaw.
storage
Got leftovers? Store in an airtight container in the fridge for up to 5 days. The slaw will gradually wilt, so it’s best to eat it as soon as possible.
Did you make this?
Let us know your results in the comments section below.
