📝 About This Recipe
This quintessential American side dish strikes the perfect balance between a satisfying crunch and a velvety, tangy dressing. Rooted in the Dutch 'koolsla', our version elevates the classic with a hint of celery seed and a splash of apple cider vinegar for a bright, refreshing finish. It is the indispensable companion to smoky barbecues, fried chicken, and summer gatherings, offering a cool contrast to rich, savory flavors.
🥗 Ingredients
The Cabbage Base
- 1 medium head Green Cabbage (shredded thinly, about 6-7 cups)
- 2 cups Red Cabbage (thinly shredded for vibrant color)
- 2 large Carrots (peeled and grated)
- 3 whole Green Onions (thinly sliced on the bias)
- 1 teaspoon Kosher Salt (for wilting the cabbage)
The Signature Dressing
- 1 cup Mayonnaise (high-quality, full-fat preferred)
- 3 tablespoons Apple Cider Vinegar (provides the necessary tang)
- 2 tablespoons Granulated Sugar (adjust to taste for sweetness)
- 1 tablespoon Dijon Mustard (adds a subtle depth and emulsification)
- 1/2 teaspoon Celery Seed (the secret ingredient for authentic flavor)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
Prepare the cabbage by removing any wilted outer leaves and cutting the head into quarters. Remove the tough inner core from each quarter.
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2
Using a sharp chef's knife or a mandoline, shred the green and red cabbage into thin ribbons. Aim for a thickness of about 1/8th of an inch for the perfect texture.
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3
Grate the carrots using the large holes of a box grater and slice the green onions thinly.
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4
Place the shredded cabbage in a large colander over a bowl or sink. Sprinkle with 1 teaspoon of kosher salt and toss well. Let it sit for 15 minutes; this draws out excess moisture so the slaw stays crunchy rather than watery.
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5
While the cabbage rests, prepare the dressing. In a medium mixing bowl, whisk together the mayonnaise, apple cider vinegar, and sugar until the sugar has dissolved.
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6
Add the Dijon mustard, celery seed, freshly cracked black pepper, and lemon juice to the dressing. Whisk until the mixture is completely smooth and creamy.
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7
After 15 minutes, rinse the cabbage briefly with cold water to remove excess salt, then pat it thoroughly dry with paper towels or use a salad spinner.
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8
Transfer the dried cabbage, grated carrots, and green onions into a very large mixing bowl.
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9
Pour about three-quarters of the dressing over the vegetables. Use large spoons or tongs to toss the slaw until every strand is evenly coated.
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10
Assess the creaminess. If you prefer a wetter slaw, add the remaining dressing and toss again.
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11
Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. This 'marinating' time allows the flavors to meld and the cabbage to soften just slightly.
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12
Give the slaw one final toss before serving to redistribute the dressing that may have settled at the bottom.
💡 Chef's Tips
For the crunchiest results, always salt and drain your cabbage to prevent a soggy pool of liquid at the bottom of the bowl. If you're short on time, a pre-packaged 16oz coleslaw mix works well, but fresh-cut cabbage offers superior flavor. To make it vegan, simply swap the mayonnaise for a high-quality vegan mayo alternative. Avoid dressing the slaw more than 4-6 hours in advance, as it will eventually lose its signature 'snap'. Adjust the sugar and vinegar ratio at the end; if it's too tart, add a pinch more sugar; if too flat, add a drop more vinegar.
🍽️ Serving Suggestions
Serve alongside slow-cooked pulled pork sandwiches for the ultimate textural contrast. Pair with crispy buttermilk fried chicken and warm cornbread. Use as a crunchy topping for fish tacos or grilled shrimp po' boys. Accompany with a chilled glass of sweet iced tea or a crisp pilsner beer. Serve as a refreshing side to spicy buffalo wings to help cool the palate.