Creamy Coleslaw Recipe
Crisp green and red cabbage, sweet carrots, and red onion tossed in a tangy mayonnaise and celery seed dressing. Chilling for one hour ensures a tender crunch and balanced flavor.
Equipment
- Medium bowl
- large bowl
- Whisk
- Mandoline slicer or sharp knife
- Box grater
Ingredients
- ¾ cup mayonnaise (slightly scant)
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar
- 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 (julienned or shredded on the large holes of a box grater)
- 1 cup thinly sliced red onion
Instructions
- Whisk the mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seeds, sea salt, and several grinds of black pepper in a medium bowl until smooth. The dressing should look glossy and even, with the sugar dissolved and the celery seed aroma beginning to bloom.
- Place the green cabbage, red cabbage, carrots, and red onion in a large bowl, then add the dressing and toss until every strand is coated. The vegetables should have a light sheen rather than a thick blanket of dressing; taste and adjust with salt and pepper if needed.
- Cover and refrigerate the slaw for at least 1 hour before serving. After chilling, the cabbage will be slightly more tender and the tangy dressing will taste more evenly seasoned.
Notes
Texture tip: For extra crunch without excess liquid, place shredded cabbage in a colander, toss with salt, and let stand for 20 minutes. Rinse and pat thoroughly dry before dressing.
Storage: Keep leftover slaw in an airtight container in the refrigerator and stir well from the bottom before serving as dressing settles.
Make-ahead: Shred the vegetables and whisk the dressing in advance, keeping them in separate containers until ready to combine and chill.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.