A good coleslaw is all about getting that dressing just right – not too wet, not too dry. Grab yourself a nice fresh head of green cabbage (about 2 pounds will do) and a couple of medium carrots. Some folks fuss with fancy equipment, but a sharp knife works just fine for shredding.
For the dressing, you'll want ¾ cup mayonnaise – the real stuff, mind you. Add 2 tablespoons of apple cider vinegar and a teaspoon of Dijon mustard. Mix it up well.
Now, the trick nobody tells you: after you've mixed everything together, let it sit for a good 30 minutes. That's when the magic happens – the vegetables soften just enough, and the flavors get friendly with each other. If you skip this step, well, it just won't be the same.
Watch out for overdressing – that's what turns a perfectly good coleslaw into a soppy mess. Start with less dressing than you think you need; you can always add more, but you can't take it out once it's in there. Keep tasting as you go, and you'll know when it's just right.
Recipe
Coleslaw is a classic side dish that brings a perfect balance of creamy and crunchy textures to any meal. Made primarily with shredded cabbage and carrots, this versatile salad can complement everything from barbecue to sandwiches, making it a staple at picnics, potlucks, and family gatherings. Similar to the tradition of gingerbread cookies, which have their own rich history, coleslaw has been a cherished dish in many cultures, often served alongside hearty meals.
The key to exceptional coleslaw lies in achieving the right balance between the mayonnaise-based dressing and the crisp vegetables. While store-bought versions often become soggy and overdressed, homemade coleslaw allows you to manage the consistency and flavoring, resulting in a fresh, crisp side dish that maintains its texture.
Ingredients:
- 1 medium head green cabbage, finely shredded
- 2 medium carrots, grated
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons granulated sugar
- 1/2 teaspoon celery seeds
- 1/2 medium onion, finely diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
In a large bowl, whisk together mayonnaise, vinegar, mustard, sugar, celery seeds, salt, and pepper until well combined. Add the shredded cabbage, grated carrots, and diced onion to the bowl. Toss thoroughly to coat all ingredients with the dressing. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to allow flavors to meld together.
For best results, shred the cabbage and carrots by hand or use a food processor with a shredding disk rather than purchasing pre-shredded vegetables, as freshly cut produce maintains its crispness longer. Adjust the amount of mayonnaise to achieve your preferred consistency, and taste the dressing before adding it to the vegetables to make sure the sweet-tangy balance meets your preferences.
Coleslaw has been a staple of American picnics and barbecues since Dutch settlers first brought their "koolsla" (cabbage salad) to New Amsterdam in the 17th century.
This creamy version strikes an ideal balance between tangy and sweet, with mayonnaise providing the classic smooth texture that complements the crisp shredded vegetables.
While vinegar-based slaws have their place, this creamy adaptation has become the go-to style for countless diners, delis, and home cooks across North America.
The beauty of this recipe lies in its versatility – it pairs perfectly with everything from pulled pork sandwiches to fried chicken, and the leftovers often taste even better the next day as the flavors continue to meld.
Conclusion
A good coleslaw needs just the right mix of creamy and tangy – nothing fancy, just honest ingredients working together. Mix your mayonnaise and vinegar (twice as much mayo as vinegar works best), then sprinkle salt over your shredded cabbage and let it sit for about 3 minutes. This old trick helps get rid of extra water that would make your slaw soupy. Once that's done, give everything a good toss and taste it. Need it sweeter? Add a spoonful of sugar. Want more zip? Grind in some black pepper. Keep adjusting until it tastes just the way you like it. The nice thing about coleslaw is that it's forgiving – you can always tweak it until it's right.