Coleslaw Recipe
Make Coleslaw Recipe with crisp cabbage and a tangy, creamy dressing for quick, crowd-pleasing sides.
Ingredients
- 6 cups finely shredded green cabbage (about 420 g), core removed
- 2 cups finely shredded red cabbage (about 140 g), core removed
- 1 cup grated or very finely julienned carrot (about 110 g), peeled
- 1/4 cup thinly sliced green onions (about 15 g), white and light green parts only
- 1 cup full-fat mayonnaise (about 240 g), at cool room temperature
- 2 tablespoons apple cider vinegar (30 ml)
- 1 tablespoon freshly squeezed lemon juice (15 ml)
- 1 1/2 tablespoons granulated sugar (about 20 g)
- 1 teaspoon Dijon mustard (about 5 g)
- 1/2 teaspoon fine sea salt (about 3 g), plus more to taste
- 1/2 teaspoon celery seeds (about 1 g)
- 1/4 teaspoon freshly ground black pepper (about 0.5 g), plus more to taste
- 2 tablespoons finely chopped fresh flat-leaf parsley (about 6 g), plus extra for optional garnish
- 1/4 cup thinly sliced red onion (about 30 g), rinsed under cold water and well drained (optional, for extra bite)
- 1/4 cup sour cream (60 g), chilled (optional, for extra creaminess)
Instructions
Step 1: Prepare and shred the vegetables
Remove damaged outer leaves, quarter each cabbage, cut out the cores, and finely shred both the green and red cabbages into very thin, ribbon-like strands. Peel and grate the carrot on the large holes of a box grater or cut into very fine matchsticks, and thinly slice the green onions (white and light-green parts only). If using red onion, slice thinly, rinse briefly under cold water and drain very well. Measure and transfer the shredded green and red cabbage, grated carrot, and sliced onions into a very large mixing bowl and gently toss with clean hands or tongs until the strands are evenly distributed and slightly fluffed — the goal is airy, separated ribbons with a crisp, dry texture and bright, contrasting color bands.
Step 2: Build the dressing base
In a medium matte grey ceramic bowl assemble the dressing components: a cool, room-temperature scoop of full-fat mayonnaise, apple cider vinegar and fresh lemon juice in small glass measuring jugs, a mound of granulated sugar, a teaspoon of Dijon mustard, and the small dry seasonings (fine sea salt, celery seeds, black pepper) in tiny ramekins. If you want extra creaminess, have chilled sour cream ready in a little dish. Keep all liquids and loose seasonings confined to vessels so nothing sits directly on the surface — this keeps the scene tidy and realistic as you prepare to emulsify.
Step 3: Whisk until glossy and homogeneous
Using the same medium matte grey ceramic bowl and a stainless-steel whisk, vigorously whisk the assembled dressing for 30–60 seconds until completely smooth and slightly thickened — the surface should change from a separate collection of ingredients into a single, glossy, homogeneous emulsion with no visible streaks of mayo or unmixed liquids. Note the silky sheen, tiny suspended air bubbles, and the way the sugar mostly dissolves into the matrix; set the whisk inside the bowl or resting on the rim for a lived-in, functional look.
Step 4: Taste, adjust, and prepare to combine
Give the dressing a quick taste and adjust: add a touch more sugar if you like it sweeter, or an extra splash of vinegar or lemon for brightness; tweak salt and pepper to lift the final flavor. Keep the dressing cool. This stage is all about balance — the dressing at this point should be tangy, gently sweet, and creamy, ready to cling to the cabbage ribbons without making them soupy.
Step 5: Dress, toss, and fold in herbs
Pour the dressing evenly over the fluffed cabbage mixture in the large matte grey mixing bowl. Using tongs or clean salad servers, toss and lift from the bottom for 2–3 minutes until every strand is lightly and evenly coated — the cabbage should look glossy but not watery, with a small pool of extra dressing just visible at the base. Add finely chopped flat-leaf parsley and toss again so tiny green flecks are distributed throughout the mass, creating a balanced visual of purple, green, orange, and white. Leave the tongs resting on the rim to show tool persistence.
Step 6: Rest, final seasoning, and serve
Cover the bowl tightly and refrigerate for 20–30 minutes (up to 2 hours) to let the cabbage soften slightly and the flavors meld. Before serving, give a final toss to redistribute any dressing that settled, taste and finish with a pinch more salt, a few grinds of black pepper, or a splash of vinegar if needed. If required, loosen with 1–2 tablespoons of cold water to achieve a light, clingy coating. Transfer the chilled coleslaw back into the same large matte grey ceramic serving bowl, garnish with a little extra chopped parsley and a few fresh pepper grinds, and present it cold and vibrant.
Notes
- Chill the dressing ingredients before whisking for a smoother emulsion.
- Shred cabbage as thinly as possible for best texture.
- Pack dressing separately for picnics to keep slaw crisp.
- Add fresh shreds of cabbage to revive leftover slaw.