Basic Creamy Coleslaw
Crisp shredded cabbage tossed in a balanced, tangy mayonnaise dressing that rests long enough for the vegetables to soften slightly without losing their snap.
Cabbage is mostly water; don't skip the salt-draw.
Salting the cabbage for a few minutes before adding the dressing prevents the salad from turning into a soupy mess on your plate.
- large mixing bowl
- box grater or chef's knife
- colander
- whisk
What goes in.
- 1 smallhead green cabbage, shredded thin
- 2 mediumcarrots, peeled and grated
- 1 tspkosher salt
- 1/2 cupmayonnaise
- 1 tbspapple cider vinegar
- 1 tspdijon mustard
- 1/2 tspcelery seed
- to tasteblack pepper
Drawing out excess moisture
Toss the shredded cabbage with the salt in a colander and let it sit for an hour. This ensures the dressing clings to the leaves rather than pooling at the bottom of the bowl.
The method.
Prepare the vegetables
Core the cabbage and shred it into fine ribbons. Grate the carrots using the coarse side of your box grater.
Salt and rest
Place cabbage and carrots in a colander, toss with salt, and let drain over a bowl for 60 minutes. Press down firmly with your hands to squeeze out the liquid.
Mix the dressing
In a separate bowl, whisk the mayonnaise, vinegar, mustard, celery seed, and black pepper until smooth.
Combine
Transfer the dry, squeezed vegetables into a large bowl and fold in the dressing until every strand is coated.
Chill
Cover and refrigerate for at least 15 minutes before serving so the flavors settle.
Other turns to take.
Vinegar-based
Omit the mayonnaise and increase the vinegar to 1/3 cup, adding 2 tablespoons of vegetable oil and a tablespoon of sugar for a lighter, sharper bite.
Spicy Slaw
Stir in one finely minced jalapeño or a teaspoon of hot sauce into the dressing.
When it doesn't go to plan.
Use a food processor with a slicing disc for uniform cabbage shreds in seconds.
If the slaw looks too dry after the initial mix, add a tiny splash of water or vinegar rather than more mayo.
Keep the cabbage cold until the moment you cut it to ensure maximum crunch.
The ones that keep coming up.
Can I make this a day ahead?
You can, but the cabbage will continue to soften. If you prefer a crunchier texture, prepare the vegetables and dressing separately, then combine only an hour before serving.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe