Introduction
Coleslaw, derived from the Dutch term “kool sla” meaning cabbage salad, is the quintessential crunchy side dish. This vibrant, refreshing salad is a staple at picnics, BBQs, and fish fries across the globe. Our recipe focuses on achieving the perfect balance of creamy tanginess and crisp texture, making it the ideal accompaniment for heavy, smoky meats or savory sandwiches. While incredibly simple to prepare, the secret to a great coleslaw lies in the freshness of the shred and the flavor harmony of the dressing.
Ingredients
- 1 small head of Green Cabbage (approx. 600g / 1.3 lbs), finely shredded
- 1/4 head of Purple Cabbage (optional, for color) (approx. 150g / 5 oz), finely shredded
- 2 large Carrots (approx. 150g / 5 oz), peeled and grated
- 1 cup (240 ml) high-quality Mayonnaise
- 2 Tablespoons (30 ml) Apple Cider Vinegar (or white vinegar)
- 1 Tablespoon (15g / 0.5 oz) Granulated Sugar
- 1 Teaspoon (5 ml) Dijon Mustard
- 1/2 Teaspoon (3g) Fine Sea Salt
- 1/4 Teaspoon Black Pepper (freshly ground)
Step-by-step Preparation
Prepare the Vegetables
Thoroughly wash and dry the cabbage and carrots. Using a sharp knife, mandolin, or food processor, finely shred the cabbage and grate the carrots. The finer the shred, the better the dressing will adhere. Place the shredded vegetables into a very large mixing bowl.
Tip: Ensure the vegetables are completely dry after washing; excess water will dilute the dressing and make the slaw watery.
Whisk the Dressing
In a separate medium bowl, whisk together the mayonnaise, apple cider vinegar, granulated sugar, Dijon mustard, salt, and pepper until the mixture is smooth and the sugar is dissolved. Taste the dressing and adjust the sweetness or acidity as needed.
Tip: If you prefer a tangier slaw, add an extra teaspoon of vinegar. For a sweeter profile, add another half-teaspoon of sugar.
Combine and Chill
Pour the dressing over the shredded vegetables. Using a sturdy spatula or tongs, fold the dressing into the cabbage mixture until every piece is evenly coated. Do not overmix, as this can bruise the cabbage. Transfer the coleslaw to an airtight container.
Note: No cooking time or temperature is required as this is a raw salad.
Rest for Flavor Development
Refrigerate the coleslaw for a minimum of 1 hour, or ideally 4 hours. Chilling allows the flavors to fully meld together and slightly softens the cabbage, resulting in a superior texture.
Tip: Just before serving, give the slaw a quick toss to redistribute any dressing that may have settled at the bottom of the bowl.
Nutritional Information
Coleslaw is a good source of dietary fiber, Vitamin K, and Vitamin C, primarily derived from the raw cabbage. Due to the mayonnaise base, the recipe is moderately high in fat. A typical serving (approximately 1 cup) contains an estimated 250-300 calories, depending on the type of mayonnaise used. For a healthier alternative, substitute half the mayonnaise with Greek yogurt or light sour cream to reduce fat content while maintaining the creamy texture.
Storage
Store leftover coleslaw in an airtight container in the refrigerator. Coleslaw is best consumed within 3 to 4 days. Because the salt in the dressing draws moisture out of the cabbage over time, the slaw will become progressively wetter the longer it sits. It is not recommended to freeze coleslaw, as the freezing and thawing process will destroy the crisp texture of the vegetables and cause the emulsion to break.
Conclusion
This classic creamy coleslaw is the ultimate crowd-pleaser. It pairs beautifully with rich, smoky dishes like pulled pork sandwiches, grilled chicken, or crispy fish tacos. For a quick variation, try substituting the sugar for honey, or adding chopped fresh herbs like parsley or chives for an extra layer of freshness. Whether you stick to the traditional recipe or experiment with additions, this coleslaw is guaranteed to elevate your next meal.