📝 About This Recipe
This isn't your average deli-counter side; it's a vibrant, crisp, and velvety masterpiece that balances tangy acidity with a delicate sweetness. Rooted in the American barbecue tradition, this gluten-free recipe uses a dual-cabbage base and a hand-whisked dressing to ensure every bite is refreshingly crunchy. What makes it truly special is the 'salt-and-drain' technique, which prevents the salad from becoming watery, keeping the creaminess intact for hours.
🥗 Ingredients
The Vegetable Base
- 1/2 large head Green Cabbage (shredded very thinly, about 6 cups)
- 1/4 head Red Cabbage (shredded thinly for color and texture)
- 2 medium Carrots (peeled and grated)
- 3 whole Green Onions (finely sliced on a bias)
- 1 teaspoon Kosher Salt (for drawing out excess moisture)
The Creamy Dressing
- 1 cup Mayonnaise (high-quality, gluten-free certified)
- 2 tablespoons Apple Cider Vinegar (provides a fruity tang)
- 1 tablespoon Dijon Mustard (ensure gluten-free)
- 2 tablespoons Granulated Sugar (adjust to taste for sweetness)
- 1/2 teaspoon Celery Seed (the secret ingredient for authentic flavor)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Lemon Juice (freshly squeezed)
Optional Aromatics
- 1/4 cup Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Begin by prepping your vegetables. Remove any wilted outer leaves from the green and red cabbages, then quarter them and remove the tough core.
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2
Using a sharp chef's knife or a mandoline, shred the cabbages into thin ribbons. Aim for a thickness of about 1/8th of an inch for the perfect crunch.
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3
Grate the carrots using the large holes of a box grater and toss them into a large colander along with the shredded cabbages.
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4
Sprinkle the 1 teaspoon of kosher salt over the cabbage and carrot mixture. Toss well with your hands to ensure the salt is evenly distributed.
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5
Let the vegetables sit in the colander over a bowl or sink for 15 minutes. This 'sweating' process draws out excess water that would otherwise dilute your dressing.
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6
While the vegetables drain, prepare the dressing. In a medium mixing bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, and lemon juice until smooth.
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7
Stir in the celery seeds and freshly cracked black pepper. Taste the dressing; it should be a bold balance of creamy, sweet, and tart.
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8
After 15 minutes, rinse the cabbage mixture briefly under cold water to remove excess salt, then pat very dry with paper towels or use a salad spinner.
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9
Transfer the dried vegetables to a large clean mixing bowl. Add the sliced green onions and chopped parsley.
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10
Pour about three-quarters of the dressing over the vegetables. Use large spoons or tongs to fold the dressing in until every strand is coated.
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11
Assess the consistency; if you prefer a wetter slaw, add the remaining dressing. If not, save the extra for a sandwich spread.
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12
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. This allows the flavors to meld and the cabbage to soften slightly while remaining crisp.
💡 Chef's Tips
For the best texture, use a mandoline to get uniform, restaurant-style shreds, but always use a hand guard. If you find the dressing too thick, whisk in a teaspoon of milk or buttermilk to loosen it up. Always dry your cabbage thoroughly after rinsing; any clinging water will break the emulsion of the mayonnaise dressing. To make this vegan-friendly, simply swap the mayonnaise for a high-quality vegan mayo alternative. Avoid using 'Miracle Whip' unless you want a significantly sweeter, more artificial flavor profile.
🍽️ Serving Suggestions
Serve alongside slow-smoked beef brisket or pulled pork for the ultimate BBQ experience. Heap a generous spoonful on top of a gluten-free fried chicken sandwich for added crunch. Pair with grilled corn on the cob and a cold glass of sweetened iced tea. Use as a refreshing side for pan-seared salmon or fish tacos. Pack it for a picnic alongside gluten-free potato salad and fruit skewers.