A classic, staple side dish, coleslaw is a must for summer BBQs, potlucks, and picnics. Everyone needs a go-to recipe, and I happen to think this is the one you should reach for. With its mix of purple and green cabbage,
it’s a winner on looks alone. But the kicker is the dressing, which is
lighter and punchier than other coleslaw dressings thanks to a generous
amount of apple cider vinegar and Dijon mustard. Whether you’re hungry
for a last-minute side dish or the perfect topping to your meal (we’re
looking at you,chicken burgers), this coleslaw recipe has you covered.
How To Make Classic Coleslaw
INGREDIENTS
• Mayonnaise:
It’s easy to go overboard with mayo in coleslaw, but used judiciously,
it yields a dressing that clings to cabbage like no other.
• Apple Cider Vinegar: Cabbage
and apples are a natural pair. So, naturally, I went with apple cider
vinegar for the dressing. The vinegar thins out the mayonnaise and
enlivens it with some welcome tang and zip.
• Dijon Mustard: The
presence of white wine gives Dijon a little more nuance than your
average mustard, but feel free to use any brown mustard you’ve got.
• Celery Seed: I
love the way this classic pickling spice adds a touch of appealing
bitterness and some concentrated celery flavor to the dressing.
• Green & Red Cabbage: Either color will work on its own, but a combination of the two lends the dish serious eye-appeal.
• Carrots: I can’t do without carrots in coleslaw; they add a just-right sweetness and a vaguely herby quality I find essential.
STEP-BY-STEP INSTRUCTIONS
Whisk
the dressing ingredients together until well combined. The dressing
should be highly seasoned (i.e., just shy of salty), so season
generously and taste to confirm. If the dressing needs a little more
zing, go right ahead and add a little more vinegar.
Prep
the cabbage; you’ll want a chef’s knife for the job. (And please,
please, please don’t swap in pre-shredded bagged cabbage—it lacks crunch
and goes limp much faster than freshly cut.) Be sure to cut out the
core and slice the cabbage thin but not too thin—I’m talking 1/8" to
1/4" thick. Try as best as possible to stick to a uniform thickness.
You
know that box grater that you haven’t used in…well, who can remember.
Now’s the time to pull it out of deep kitchen storage; get ready to
grate some carrots. Here’s a tip to make grating much safer: Place a
damp paper towel or kitchen towel underneath your cutting board to
anchor it in place. Now set the box grater on the cutting board and get
to grating. Use the large holes of the grater and don’t try to be a
hero—stop grating before your knuckles face imminent risk of becoming slaw. When done, add the cabbage and carrots to a large bowl.
Add
the dressing and toss everything together until well coated. Serve now
for max crunch or cover and refrigerate for up to 2 hours (the slaw will
lose a little crispness but not too much).
Recipe Tips
The best cabbage for coleslaw:
I
like using a mixture of red and green cabbage because it gives the
coleslaw an eye-catching presentation and some variety, but either one
will work on its own. No matter which you choose, I highly recommend
shredding the cabbage yourself. Seriously, I can’t stress this enough. The
pre-shredded stuff in the grocery store turns limp and oxidizes (goes
brown) much faster than freshly shredded. Luckily, shredding cabbage is
super easy—all you gotta do is thinly slice it with a sharp knife, and
it'll turn into lovely, crunchy shreds. As for the carrots, you’ll have
to make nice with your box grater for the perfect shred but trust
me—it’s worth it.The secret to the best coleslaw dressing:
When
it comes to classic coleslaw dressing, mayo is the way to go. That
said, I find that mayo-based dressings can sometimes be overly heavy or
cloyingly sweet and fatty, so I mixed in an extra amount of vinegar
along with sharp, tangy Dijon mustard to lighten it up in the best way
possible. I like using apple cider vinegar, but any lighter vinegar like
red wine, white wine, or Champagne will work as well.
Can I make coleslaw ahead?
Well,
sorta. If you want to work ahead, I recommend prepping the veggies and
dressing and refrigerating them separately, so they stay crunchy and
fresh for as long as possible. The veggies should be good for up to 1
day, the dressing for up to 5 days. When you're ready to serve, toss
them together and call it good! If you really want to toss your coleslaw
together beforehand, I recommend doing so no more than 2 hours ahead
and storing it in the fridge until ready to serve. The veggies will
soften a little, but they’ll still have adequate crunch!
Storage
Got
leftovers? Store in an airtight container and keep refrigerated for up
to 5 days. The coleslaw will gradually grow limp, so it’s best to eat it
as soon as possible.
Ingredients
1 cup mayonnaise
1/4 cup apple cider vinegar
1 Tbsp. Dijon mustard
2 tsp. celery seed
2 tsp. granulated sugarKosher salt
Freshly ground black pepper
1/2 small head green cabbage, thinly sliced
1/2 small head red cabbage, thinly sliced
3 large carrots, grated on the large holes of a box grater
Directions
In a large bowl, whisk mayonnaise, vinegar, mustard, celery seed, and granulated sugar to combine; season with salt and pepper.
Add green cabbage, red cabbage, and carrots and toss to combine.
Cover bowl with plastic wrap and refrigerate until ready to serve.
