Creamy Vinegar Coleslaw
This slaw balances the sharp bite of cider vinegar with the richness of sour cream and mayonnaise. By salting the cabbage first and draining it, you ensure the dressing clings to the leaves rather than pooling into a watery mess at the bottom of the bowl.
The salt-draw is non-negotiable.
Giving the cabbage time to weep out its excess water creates a crisp texture that stands up to the dressing. If you skip this, the coleslaw will turn limp and watery within minutes.
- large mixing bowl
- colander
- whisk
- chef's knife
What goes in.
- 1 mediumgreen cabbage, shredded thin
- 1 tbspkosher salt
- 1/2 cupmayonnaise
- 1/4 cupfull-fat sour cream
- 3 tbspapple cider vinegar
- 1 tspcelery seeds
- 1 tspblack pepper, freshly cracked
- 1/2 tspsugar
Drawing out moisture
Toss the shredded cabbage with salt and let it sit in a colander for at least an hour. You will see a significant amount of liquid drain away, which keeps the final dressing thick and bright.
The method.
Prep the cabbage
Core the cabbage and slice it into ribbons as thin as possible. Place the shreds in a colander set inside a bowl and toss with the salt.
Let it rest
Leave the cabbage for 60 minutes. Once the time is up, rinse the cabbage quickly under cold water to remove excess surface salt, then squeeze it firmly with a clean kitchen towel until bone-dry.
Mix the base
In your large bowl, whisk the mayonnaise, sour cream, vinegar, sugar, celery seeds, and black pepper until perfectly smooth.
Combine
Fold the dried cabbage into the dressing. Ensure every ribbon is coated thoroughly.
Chill
Cover the bowl and refrigerate for at least 30 minutes before serving to let the flavors settle.
Other turns to take.
Spicy Heat
Add one finely minced jalapeño or a teaspoon of hot sauce to the dressing.
Garden Crunch
Fold in a cup of shredded carrots or thinly sliced scallions for added color and bite.
When it doesn't go to plan.
Use a sharp knife instead of a food processor; the processor tends to crush the leaves and release too much juice before you start.
Do not skip the celery seeds; they provide the distinct, earthy aroma that anchors the sharpness of the vinegar.
If the dressing looks too thick, add an extra splash of vinegar, not water.
The ones that keep coming up.
Can I make this the day before?
Yes, it holds up well in the refrigerator for up to 24 hours. Because you purged the water, it won't get soupy.
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