Coleslaw
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Coleslaw
This homemade coleslaw is crisp, creamy, and tangy, the perfect side for barbecue, burgers, and fried chicken. Shredded cabbage and carrot get tossed in a dressing of mayo, vinegar, and a touch of sugar that balances sweet and sharp. Make it ahead so the flavors meld and the cabbage softens just enough.
Ingredients
- 1 small green cabbage, shredded (about 6 cups)
- 2 carrots, grated
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon granulated sugar
- 1/2 teaspoon celery seed
- Salt and black pepper to taste
Directions
- Combine the shredded cabbage and grated carrot in a large bowl.
- In a separate bowl, whisk the mayonnaise, vinegar, Dijon, sugar, and celery seed.
- Pour the dressing over the cabbage and carrot.
- Toss until every strand is coated.
- Season with salt and pepper.
- Cover and chill for at least 1 hour before serving.
Tips and variations
- Chill the slaw at least an hour so the cabbage softens slightly and the flavors come together.
- Salt the shredded cabbage and let it drain for 20 minutes for an extra-crisp, less watery slaw.
- Adjust the sugar and vinegar to taste, depending on whether you like it sweeter or tangier.
- Add a handful of shredded red cabbage for color and a little extra crunch.
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Common questions
- Why is my coleslaw watery
- Cabbage releases water as it sits in the dressing. Salt and drain the cabbage first, or serve the slaw within a few hours of dressing it.
- How far ahead can I make it
- Make it up to a day ahead. The flavor improves after an hour or two, though the cabbage softens more the longer it sits.
- Can I make it without mayo
- Yes. A vinaigrette-style dressing of oil, vinegar, and sugar makes a lighter, tangier slaw that holds up longer.
- What goes well with coleslaw
- It pairs with pulled pork, fried chicken, burgers, and barbecue, and works as a crunchy topping for sandwiches and tacos.
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