Classic Shredded Coleslaw
To make a crisp slaw, thinly slice green cabbage and carrots, toss them with a dressing of mayonnaise, apple cider vinegar, celery seed, and black pepper, then let it rest for at least an hour to soften the vegetables.
Texture is everything.
The goal is a crunch that isn't watery; salting the cabbage first draws out excess moisture so your dressing doesn't turn into a thin soup.
- large mixing bowl
- chef's knife
- whisk
- colander
What goes in.
- 1 smallgreen cabbage, cored and finely shredded
- 2 largecarrots, peeled and grated
- 1 tspkosher salt
- 1/2 cupmayonnaise
- 1 tbspapple cider vinegar
- 1 tspcelery seed
- 1/2 tspcoarse black pepper
Removing excess water
Toss the shredded cabbage with the salt in a colander and let it sit for 30 minutes. Squeeze it firmly with your hands to wring out the liquid before adding the dressing.
The method.
Prepare the vegetables
Use a sharp knife to shave the cabbage into thin ribbons and grate the carrots. Place both in a colander set over a bowl.
Salt and drain
Toss the cabbage and carrots with the salt. Let them sit for 30 minutes, then press down hard to remove as much liquid as possible.
Mix the dressing
In a separate bowl, whisk together the mayonnaise, vinegar, celery seed, and pepper until uniform.
Combine and chill
Fold the dry vegetables into the dressing until coated. Cover and refrigerate for 45 minutes to let the flavors settle.
Other turns to take.
Creamy Horseradish Slaw
Add one tablespoon of prepared horseradish to the dressing for a sharp, sinus-clearing bite.
Vinegar-Forward Slaw
Omit the mayonnaise entirely and replace it with three tablespoons of neutral oil and two extra tablespoons of vinegar for a lighter finish.
When it doesn't go to plan.
Avoid using a food processor for the cabbage, as it tends to bruise the leaves and turn them into mush.
If the slaw looks too dry after an hour, add another teaspoon of vinegar to brighten it up.
Celery seed provides the signature flavor; do not substitute celery salt or you will over-salt the dish.
The ones that keep coming up.
Can I make this a day in advance?
You can, but the cabbage will lose its crispness. If you must prep ahead, keep the dressing separate and toss just before serving.
Why did my slaw turn watery?
You likely skipped the salting and draining step or didn't squeeze the cabbage thoroughly enough.
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