📝 About This Recipe
This quintessential American side dish strikes the perfect balance between a crunchy, refreshing texture and a velvety, tangy dressing. By using a mix of green and purple cabbage alongside a hint of sweetness and acidity, this recipe elevates the humble slaw from a simple side to a gourmet experience. It is the essential companion for summer barbecues, fried chicken, or as a cooling topping for spicy pulled pork sandwiches.
🥗 Ingredients
The Vegetable Base
- 1 medium head Green Cabbage (shredded or finely sliced, approximately 6-7 cups)
- 2 cups Red Cabbage (shredded for color and extra crunch)
- 2 large Carrots (peeled and grated)
- 3 stalks Green Onions (thinly sliced on the bias)
The Creamy Dressing
- 1 cup Mayonnaise (use a high-quality, full-fat brand for the best texture)
- 2 tablespoons Apple Cider Vinegar (provides a fruity tang)
- 1 tablespoon Dijon Mustard (adds depth and a subtle kick)
- 2 tablespoons Granulated Sugar (adjust to taste for preferred sweetness)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Celery Seed (the secret ingredient for authentic flavor)
- 1/2 teaspoon Kosher Salt (plus more to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Begin by preparing your cabbage: remove any wilted outer leaves and cut the green cabbage into quarters. Remove the tough core from each quarter.
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2
Using a sharp chef's knife, a mandoline, or a food processor with a shredding disk, finely shred both the green and red cabbage into thin ribbons.
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3
Grate the peeled carrots using the large holes of a box grater and slice the green onions thinly.
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4
In a very large mixing bowl, toss together the green cabbage, red cabbage, carrots, and green onions until the colors are evenly distributed.
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5
In a separate medium-sized bowl, whisk together the mayonnaise, apple cider vinegar, and Dijon mustard until smooth.
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6
Add the sugar, lemon juice, celery seed, salt, and black pepper to the dressing mixture. Whisk vigorously until the sugar has completely dissolved.
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7
Taste the dressing on its own. It should be slightly more seasoned and acidic than you think necessary, as the vegetables will release water and dilute it slightly.
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8
Pour about two-thirds of the dressing over the cabbage mixture. Use large spoons or clean hands to toss the vegetables, ensuring every strand is coated.
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9
Assess the creaminess; if you prefer a wetter slaw, add the remaining dressing. Otherwise, reserve it for just before serving.
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10
Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour. This 'marinating' time is crucial for the flavors to meld and the cabbage to soften slightly.
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11
Before serving, give the slaw another good toss. Liquid may have settled at the bottom; this is normal and contains great flavor.
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12
Do a final taste test and add an extra pinch of salt or a squeeze of lemon if needed to brighten the flavors.
💡 Chef's Tips
For the crunchiest results, salt the shredded cabbage in a colander for 30 minutes, rinse, and pat dry before adding the dressing to prevent it from getting watery. If you find the dressing too heavy, substitute 1/4 cup of the mayonnaise with Greek yogurt or sour cream for a lighter tang. Always use fresh lemon juice rather than bottled; the citrus oils in fresh juice provide a much cleaner finish. Make this recipe a day ahead if you prefer a softer, more 'pickled' texture, which is classic for Southern-style BBQ. Avoid using a food processor for the carrots if possible; hand-grating them creates longer, more attractive strands that hold up better.
🍽️ Serving Suggestions
Serve alongside slow-roasted pulled pork shoulder on a toasted brioche bun. Pair with crispy buttermilk fried chicken and warm honey-drizzled biscuits. Use as a refreshing topping for grilled fish tacos with a dash of hot sauce. Serve as a classic side to a rack of baby back ribs with smoky BBQ sauce. Complements a cold glass of sweetened iced tea or a crisp, light Pilsner beer.