Creamy Coleslaw
Make Creamy Coleslaw in 15 minutes: bright, crunchy slaw with a tangy maple-Dijon dressing.
Ingredients
- Scant 3/4 cup mayo or Vegan Mayo
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon pure maple syrup
- ¾ teaspoon celery seeds
- ¼ teaspoon sea salt
- Freshly ground black pepper
- 6 cups shredded green cabbage
- 2 cups shredded red cabbage
- 2 medium carrots, sliced into thin peels
- 3 scallions, chopped
Instructions
Step 1: Whisk the creamy dressing
In a medium bowl, whisk together the scant 3/4 cup mayo (or vegan mayo), 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 tablespoon pure maple syrup, 3/4 teaspoon celery seeds, 1/4 teaspoon sea salt and several grinds of freshly cracked black pepper until the mixture is glossy, smooth and slightly ribboning. Taste and adjust: the dressing should be bright with a mild tang, a whisper of sweetness, and visible flecks of celery seed and pepper for textural interest.
Step 2: Toss the coleslaw and coat thoroughly
In a large mixing bowl, combine the 6 cups shredded green cabbage, 2 cups shredded red cabbage, the thinly peeled 2 medium carrots, and the chopped 3 scallions. Pour the dressing over the vegetables and gently toss until every shredded strand is evenly coated and glistening — the cabbage should look crisp but lightly glossy, the carrots bright orange ribbons, and the scallions peppering the mix with green highlights. Season to taste with a little more sea salt and fresh black pepper if needed.
Step 3: Finish and present the slaw
Spoon the dressed coleslaw into the serving vessel — the same shallow matte white ceramic bowl used for tossing — nestling it on a decorative blue-and-white patterned plate for contrast. Scatter an extra pinch of celery seeds and a few thin scallion slices on top for texture and a final touch of color. Let it sit a few minutes to let flavors marry; the finished salad should read as crunchy, creamy, and vividly colorful, with glossy dressing clinging to finely shredded strands.
Notes
- Make the dressing ahead and toss just before serving to keep cabbage crisp.
- Use a mandoline or sharp knife for even shredding to improve texture.
- Swap half mayo for Greek yogurt to lighten the dressing without losing creaminess.
- Toast a few sunflower seeds or almonds for a nutty crunch as a garnish.
- If storing, add a fresh handful of shredded cabbage before serving day two to restore crunch.