Get ready to experience coleslaw like never before!
This isn't your average side dish; it's a vibrant symphony of crunchy textures and tangy-sweet flavors that will transform any meal into a celebration.
Prepare to discover the secrets to seriously good coleslaw, packed with unexpected twists you won't want to miss.
Ingredients
You'll only need two main ingredients for the base of this coleslaw recipe – and when I say only those two, I really mean it! You'll need 7 cups of finely shredded green cabbage! I know, I know, it sounds like a lot, but it's really just less than half of a medium-sized cabbage, or about a quarter of a large one – think smaller than a basketball.
Next up, let's get friendly with a medium carrot. Shred it until you have around 1 1/2 cups. This combination of textures is crucial for classic coleslaw. And that's it for the coleslaw base! See, I wasn't kidding when I said just two ingredients. Now, on to the magical dressing!
For that, you're gonna need: 1/2 cup of Hellman's mayo (or your favorite whole egg mayo, of course!), 1/2 cup of sour cream or full-fat yogurt (trust me, you want the full-fat version!), 1 1/2 tablespoons of apple cider vinegar (or white wine vinegar works too), 2 teaspoons of Dijon mustard, 2 tablespoons of white sugar, and finally, 3/4 teaspoon of celery salt, and 1/4 teaspoon of black pepper.
Instructions
Now that we have our cast of characters all prepped and ready to go, let's get this show on the road—I'm talkin' about the instructions, of course!
First up, let's whip up that dressing. Simply mix all those dressing ingredients—mayo, sour cream (or yoghurt), vinegar, mustard, sugar, celery salt, and pepper, till well combined. Don't be shy; give it a good whisk!
Next, grab your prepped cabbage and carrot—they're waiting patiently in a bowl. Pour that beautiful dressing all over 'em, then toss, toss, toss, until evenly coated.
Now for the patience part. Set that coleslaw aside for at least 20 minutes. Two hours is better and overnight is best! This lets the cabbage go limp like it should plus thins out the dressing: it's science, people!
For a brighter flavor profile, consider adding a squeeze of lemon juice, much like the zesty lemon dressing that complements the broccoli salad.
Finally, give it one last good toss before serving. Ready to taste coleslaw perfection?
Recipe Notes
A few things I've learned while making—and perfecting—this coleslaw is that it is terrific for 2 days already dressed, still very good on Day 3, and still good up to 5 days. Also, 7 cups of shredded cabbage is less than half a medium-sized cabbage—about 1/4 of a large one, just smaller than a basketball, okay?
This recipe serves 6-8 as a side. It's perfect for one batch of my BBQ Pulled Pork Sandwiches. Now, for variations, I've got some reader suggestions—and a few of my own!
Try adding chopped or sliced onions for a bit of a bite. Shallots or scallions, finely sliced on the diagonal, work great too. Want color? Swap some green cabbage for red. Granny Smith apple batons? Yum, that would really be fantastic!
Make Ahead
I'd suggest you, make the dressing separately and store in the fridge, too. Then? Just dress the cabbage and carrot before serving. *Remember* to set it aside for 20 minutes to wilt before you serve it. Trust me, you'll love it!
Variation Suggestions
Several exciting tweaks can really bump up your coleslaw game – and trust me, you're going to love these ideas!
You can try adding chopped onions or finely sliced shallots on the diagonal. Imagine a bit of that pungent zing! Swapping green cabbage for red cabbage? Now, that's a color explosion!
Thinking about a sweet and tart twist? Granny Smith apples cut into batons will be amazing! Don't skimp on the apple – you will want at least 1 cup's worth.
Want a bit of crunch and salt? Toast 1/2 cup of sunflower seeds and throw them in with the other veggies. If you need to skip a veggie, add 1/2 cup of chopped red onion to give your salad a little personality!
Short Recipe Version
Prep Time: 15 minutes
Cook Time: 0 minutes
Servings: 6
Ingredients:
- 1/2 head green cabbage, shredded
- 1/4 head red cabbage, shredded
- 1 carrot, shredded
- 1/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1/2 teaspoon celery seed
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tbsp lemon juice (optional)
Instructions:
- In a large bowl, combine green cabbage, red cabbage, and carrot.
- In a separate small bowl, whisk together mayonnaise, apple cider vinegar, sugar, celery seed, salt, and pepper, and lemon juice if you want more zing.
- Pour the dressing over the cabbage mixture and toss to coat.
- Let sit for at least 20 minutes before serving.
Nutrition Information (per serving, estimate):
- Calories: 80
- Fat: 6g
- Sodium: 100mg
- Carbohydrates: 7g
- Sugar: 5g
- Protein: 1g