Description
Classic Coleslaw is a refreshing and crunchy salad made with finely shredded green cabbage, red onion, and grated carrot, tossed in a creamy and tangy dressing made from mayonnaise, apple cider vinegar, Dijon mustard, and seasonings. This recipe includes a step to salt and sugar the slaw mix to remove excess moisture, ensuring a crisp texture and balanced flavors perfect as a side dish for barbecues, picnics, or as a sandwich topping.
Ingredients
For the Slaw Mix:
- 1 large head green cabbage, about 3 1/2 pounds, finely shredded
- 1 large red onion, finely sliced
- 1 large carrot, peeled and grated
- 1/4 cup roughly chopped fresh parsley leaves
- 1 cup white sugar
- 1/2 cup kosher salt
For the Dressing:
- 3/4 cup mayonnaise
- 1/4 cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon freshly ground black pepper
- 3 tablespoons sugar
Instructions
- Prepare the Slaw Mix: Combine finely shredded cabbage, sliced red onion, grated carrot, and chopped parsley in a large bowl with plenty of room to toss. Sprinkle 1 cup sugar and 1/2 cup kosher salt over the mixture and toss well to combine. Let the mixture rest for 5 minutes to draw out excess moisture.
- Rinse the Slaw Mix: Transfer the salted mixture to a large colander and rinse thoroughly under cold running water to remove the salt and sugar. This step helps to purify the vegetables and reduce excess moisture.
- Dry the Vegetables: Transfer the rinsed vegetables to a salad spinner and spin dry to remove water. Alternatively, spread the mixture on a paper towel-lined baking sheet and blot dry with additional paper towels to ensure the slaw is not soggy.
- Make the Dressing: In a medium bowl, whisk together 3/4 cup mayonnaise, 1/4 cup apple cider vinegar, 2 tablespoons Dijon mustard, 1 tablespoon freshly ground black pepper, and 3 tablespoons sugar until the dressing is smooth and homogenous.
- Toss the Slaw: Pour the dressing over the dried slaw mix and toss thoroughly to coat all the vegetables evenly. Taste the coleslaw and adjust seasoning by adding more salt, pepper, sugar, or vinegar if needed for balance.
Notes
- Finely shredding the cabbage on a mandoline ensures a consistent texture and quick mixing.
- The salting and sugaring step removes excess moisture to keep the coleslaw crisp and prevent it from becoming watery.
- Using fresh apple cider vinegar provides a bright tang that balances the creamy mayonnaise.
- Chilling the coleslaw for at least 30 minutes before serving allows flavors to meld and enhances taste.
- This coleslaw keeps well covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American