Classic Creamy Coleslaw

 

A timeless, deli-style coleslaw that is crunchy, creamy, and perfectly balanced. This recipe is the ideal side for BBQ, fried chicken, or pulled pork sandwiches.

🛒 Ingredients

The Vegetables

Green Cabbage: 1 small head (about 6-8 cups), shredded

Red Cabbage: 2 cups, shredded (for color and extra crunch)

Carrots: 2 large, grated or julienned

Green Onions: 3-4, thinly sliced (optional, for a fresh kick)

The Creamy Dressing

Mayonnaise: 1 cup (high-quality real mayo is best)

Apple Cider Vinegar: 2 tablespoons (adds a fruity tang)

Granulated Sugar: 2-3 tablespoons (adjust to your preferred sweetness)

Dijon Mustard: 1 teaspoon (adds depth)

Celery Seed: 1 teaspoon (the "secret" traditional flavor)

Salt & Pepper: to taste

🔪 Instructions

1. Shred the Vegetables

Remove the outer leaves of the cabbage. Quarter the head and cut out the core. Shred thinly using a sharp knife, a mandoline, or the shredding attachment of a food processor. Grate the carrots on the large holes of a box grater.

2. The "Pro" Secret: The Salt Rinse (Optional)

To prevent your coleslaw from getting watery:

Toss the shredded cabbage with 1 teaspoon of salt in a colander.

Let it sit for 15-30 minutes to draw out excess moisture.

Rinse thoroughly with cold water and pat very dry with paper towels or use a salad spinner.

3. Make the Dressing

In a medium bowl, whisk together the mayonnaise, cider vinegar, sugar, Dijon mustard, and celery seed. Whisk until the sugar has mostly dissolved and the mixture is smooth.

4. Combine

In a large mixing bowl, toss the green cabbage, red cabbage, carrots, and onions. Pour about 3/4 of the dressing over the vegetables and toss to coat. Add the remaining dressing if you prefer it extra creamy.

5. The Chill Factor

Cover and refrigerate for at least 1 hour before serving. This allows the cabbage to soften slightly and the flavors to "marry."

💡 Tips for Success

Make it Ahead: Coleslaw actually tastes better after a few hours in the fridge, but it's best eaten within 24 hours for maximum crunch.

Zing Factor: For a sharper bite, add a teaspoon of prepared horseradish or a squeeze of fresh lemon juice.

Vinegar Swap: If you don’t have apple cider vinegar, white wine vinegar or champagne vinegar are great substitutes. Avoid plain white distilled vinegar if possible, as it can be too harsh.

Texture: If you like "KFC-style" slaw, finely chop your cabbage into tiny bits rather than long shreds.