📝 About This Recipe
This quintessential American side dish strikes the perfect balance between crunchy, cool, and tangy. Our recipe uses a dual-cabbage base for visual flair and a meticulously balanced dressing that avoids the common pitfall of being overly watery. It is the definitive companion for summer barbecues, offering a bright acidity that cuts through rich, smoky meats.
🥗 Ingredients
The Crunch Base
- 1 medium head Green Cabbage (shredded finely, about 6-7 cups)
- 2 cups Red Cabbage (shredded finely for color and texture)
- 2 large Carrots (peeled and grated)
- 3 whole Green Onions (thinly sliced on a bias)
- 1 teaspoon Kosher Salt (for drawing out excess moisture)
The Signature Dressing
- 1 cup Mayonnaise (high-quality, full-fat preferred)
- 2 tablespoons Apple Cider Vinegar (for a fruity tang)
- 1 tablespoon Dijon Mustard (adds depth and emulsification)
- 2 tablespoons Granulated Sugar (adjust to taste)
- 1/2 teaspoon Celery Seed (the 'secret' classic flavor)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
Begin by preparing the vegetables. Remove any wilted outer leaves from the green and red cabbages. Cut the heads into quarters and remove the tough inner cores.
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2
Shred the cabbage finely using a sharp chef's knife, a mandoline, or the slicing attachment of a food processor. Aim for ribbons about 1/8 inch thick.
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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 large colander set over a bowl, toss the shredded green and red cabbage with 1 teaspoon of kosher salt. Let it sit for 15-20 minutes. This draws out excess water so your slaw stays crunchy and the dressing doesn't get runny.
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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 lemon juice until smooth.
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6
Add the sugar, Dijon mustard, celery seed, and freshly cracked black pepper to the dressing. Whisk vigorously until the sugar is completely dissolved.
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7
Rinse the salted cabbage under very cold water to remove the excess salt, then pat it thoroughly dry with paper towels or use a salad spinner.
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8
In a large, clean mixing bowl, combine the dried cabbage, grated carrots, and sliced green onions.
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9
Pour about three-quarters of the dressing over the vegetables. Use large spoons or tongs to toss the salad until every strand is evenly coated.
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10
Evaluate the consistency. If you prefer a creamier slaw, add the remaining dressing. If not, save the extra for a sandwich spread.
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11
Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This chilling time allows the flavors to marry and the cabbage to soften just slightly while retaining its snap.
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12
Give the slaw one final toss before serving. Taste and add a pinch more salt or sugar if desired.
💡 Chef's Tips
Always salt and drain your cabbage first to prevent a 'watery' puddle at the bottom of your bowl. For the best texture, use a mandoline to get uniform, restaurant-style thinness. If you find the dressing too heavy, swap half the mayonnaise for Greek yogurt for a lighter, tangier profile. Make this at least 2 hours ahead of time; coleslaw is one of the few salads that actually tastes better after sitting. Avoid using 'Miracle Whip' unless you want a significantly sweeter, different flavor profile than the classic version.
🍽️ Serving Suggestions
Serve alongside slow-smoked pulled pork sandwiches for the ultimate texture contrast. Pair with crispy fried chicken or beer-mattered fish and chips. Use as a topping for grilled hot dogs or bratwursts to add a cool crunch. Serve with a chilled glass of dry Riesling or a crisp pale ale to complement the vinegar tang. Accompany with buttered cornbread and baked beans for a full Southern-style feast.