Coleslaw Recipe
Crisp, creamy, and tangy coleslaw perfect for picnics or barbecues.
Coleslaw is that delightful, crunchy side dish that never fails to liven up the plate. Imagine a juicy pulled pork sandwich or a grilled burger, and now picture that vibrant, tangy-sweet coleslaw nestled right beside it, ready to refresh your palate with every bite. It's the balance of crisp cabbage and creamy dressing that makes it truly irresistible. This dish has traveled far from its humble European roots, becoming a staple at American cookouts, picnics, and potlucks. My grandmother always had a bowl ready whenever we gathered as a family. Her secret? Just a dash of mustard to perk up the taste. What makes this recipe shine is the simple trick of salting the cabbage first. It draws out excess water, ensuring your coleslaw stays crisp without becoming a soupy mess. Serve it up at your next barbecue or tuck it into a sandwich; either way, it's bound to become your go-to recipe.
Step-by-Step
- 01Step 1 / 6
In a large bowl, toss the sliced cabbage with the salt.
Let it sit for about 10 minutes, allowing the salt to draw out excess moisture.
- 02Step 2 / 6
Rinse the cabbage thoroughly under cold water, then pat it dry with a clean kitchen towel or paper towels.
- 03Step 3 / 6
In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, and black pepper until smooth and creamy.
- 04Step 4 / 6
Add the grated carrot to the cabbage and toss to combine.
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- 05Step 5 / 6
Pour the dressing over the cabbage mixture and toss well to coat all the vegetables evenly.
- 06Step 6 / 6
Taste and adjust seasoning if needed.
For best results, refrigerate for at least 30 minutes before serving to let the flavors meld.
Chef Tips
- •Use a mandoline for even, thin cabbage slices.
- •For a touch of heat, add a pinch of cayenne pepper to the dressing.
- •Letting the coleslaw sit for a bit before serving enhances the flavors.
- •If you prefer a lighter dressing, substitute half the mayonnaise with Greek yogurt.
- •To keep it fresh, store coleslaw in an airtight container in the fridge.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
Yes, you can make coleslaw up to a day in advance. The flavors develop better overnight.
What can I substitute?+
You can use red cabbage for a vibrant color or add in green apples for sweetness.
How do I store leftovers?+
Store leftovers in an airtight container in the refrigerator for up to 3 days.
