American · Side · Easy
Coleslaw
Crunchy cabbage and carrots in a tangy creamy dressing. The cool contrast every barbecue plate needs.
The whole recipe in 60 seconds
Coleslaw, in 5 ideas
- Salting the cabbage first and letting it drain 1 hour removes excess water for a crunchier slaw.
- Celery seed is the background flavor that makes coleslaw taste like coleslaw.
- A mix of green and red cabbage looks beautiful and adds color.
- The vinegar keeps the dressing bright so it does not taste heavy.
- Slaw needs rest time. Freshly mixed slaw is harsh, rested slaw is harmonious.
What you need
Ingredients
- 1 head green cabbage, shredded
- 2 carrots, grated
- 1/2 red onion, thinly sliced
- 3/4 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp sugar
- 1 tsp celery seed
- 1 tsp salt
- 1/2 tsp black pepper
How to make it
Directions
- Toss the cabbage, carrots, and onion in a large bowl.
- Whisk the mayo, vinegar, sugar, celery seed, salt, and pepper in a separate bowl.
- Pour the dressing over the vegetables and toss well.
- Refrigerate at least 1 hour, ideally 2, before serving.
- Toss again right before serving and adjust seasoning if needed.
Use a food processor with the slicing blade to shred a whole head of cabbage in under a minute. Hand shredding takes ten times longer.