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Classic Creamy Cabbage Coleslaw

Classic Creamy Cabbage Coleslaw

This crisp american-style coleslaw pairs finely shredded cabbage and carrots with a balanced creamy dressing of mayonnaise, vinegar, sugar, and celery seed. A short rest in the refrigerator softens the cabbage just enough while keeping the salad bright and crunchy.

Prep: 20 min · Total: 20 min · Serves: 6

Ingredients

  • 0.5 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 1 tsp dijon mustard
  • 1 cup carrots (coarsely grated)
  • 8 cups green cabbage (finely shredded)
  • 0.75 tsp celery seed
  • 2 tbsp granulated sugar
  • 0.25 tsp black pepper (freshly ground)
  • 0.25 cup yellow onion (finely grated)
  • 1 tsp kosher salt

Instructions

  1. Place a large cutting board on the counter with no heat applied, remove any wilted outer leaves from the green cabbage, and cut the cabbage into quarters with a chef's knife in about 2 minutes.
  2. Cut away the firm core from each cabbage quarter on the cutting board with no heat applied, then slice the cabbage crosswise into thin shreds until you have 8 cups, about 5 minutes.
  3. Set a box grater inside a large mixing bowl with no heat applied, grate the carrots on the large holes until you have 1 cup, and grate the yellow onion on the small holes until you have 0.25 cup, about 3 minutes.
  4. Add the 8 cups finely shredded green cabbage to the large mixing bowl with the carrots and onion, and toss with clean hands or salad tongs for 1 minute until the vegetables are evenly mixed.
  5. Whisk the 0.5 cup mayonnaise, 2 tbsp apple cider vinegar, 2 tbsp granulated sugar, 1 tsp Dijon mustard, 0.75 tsp celery seed, 1 tsp kosher salt, and 0.25 tsp black pepper in a medium bowl with no heat applied for about 1 minute, until the dressing is smooth and the sugar begins to dissolve.
  6. Pour the dressing over the cabbage mixture in the large mixing bowl with no heat applied, then fold with a rubber spatula or salad tongs for 2 minutes until every shred is lightly coated and no dry pockets remain.
  7. Cover the bowl tightly with plastic wrap or a fitted lid and refrigerate with no heat applied for at least 15 minutes, until the cabbage relaxes slightly and the dressing tastes well blended.
  8. Uncover the bowl, toss the coleslaw again with salad tongs for 30 seconds, and check that the texture is crisp-tender and the dressing evenly coats the vegetables without pooling heavily at the bottom.
  9. Taste the coleslaw with a clean spoon and serve chilled from a serving bowl, or keep it refrigerated at 40°F or below for up to 2 hours before serving for best texture.

Nutrition (per serving)

  • Calories: 193
  • Protein: 2 g
  • Fat: 13 g
  • Carbohydrates: 19 g
  • Fiber: 4 g
  • Sugar: 11 g
  • Sodium: 520 mg

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