A good creamy coleslaw should have a balance of crunchy vegetables and smooth dressing. The cabbage needs to be sliced thinly enough to absorb the dressing but remain firm enough to provide a satisfying crunch.
Green cabbage forms the base of this recipe, while a smaller amount of red cabbage adds color. Freshly grated carrots contribute natural sweetness and a softer texture that contrasts with the cabbage.
The dressing combines mayonnaise, apple cider vinegar, Dijon mustard, and a little sugar. The vinegar cuts through the richness of the mayonnaise, while the mustard adds a subtle sharpness.
One of the most important steps is allowing the coleslaw to rest in the refrigerator before serving. During this time, the cabbage softens slightly and the dressing spreads more evenly through the vegetables.
Unlike leafy green salads, coleslaw can be prepared ahead of time, making it particularly convenient for picnics, family gatherings, and outdoor meals.
Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide
Video
Creamy coleslaw
Ingredients
Equipment
Cooking Instructions
- Remove any damaged outer leaves from the green cabbage.
- Cut the cabbage into quarters and remove the tough central core.
- Using a sharp knife or food processor, shred the cabbage into thin strips.
- Remove the outer leaves and core from the red cabbage.
- Slice it into thin strips similar in size to the green cabbage.
- Keeping the cabbage pieces relatively uniform helps distribute the dressing evenly.
- Peel the carrots and grate them using the large holes of a box grater.
- Freshly grated carrots provide a firmer texture than packaged shredded carrots.
- Place the shredded green cabbage, red cabbage, and grated carrots in a large mixing bowl.
- Add the finely minced red onion and chopped parsley if using.
- Toss the vegetables gently to distribute the colors evenly.
- In a separate small bowl, combine the mayonnaise, apple cider vinegar, sugar, and Dijon mustard.
- Whisk until the mixture is smooth and the sugar begins to dissolve.
- Stir the celery seed, salt, and black pepper into the dressing.
- Taste and adjust the vinegar or sugar according to your preference.
- The dressing should be creamy but pourable.
- If it seems excessively thick, whisk in up to 1 tablespoon of milk.
- Avoid making the dressing too thin because the cabbage will release additional moisture as it rests.
- Pour approximately three-quarters of the dressing over the shredded vegetables.
- Toss gently until the cabbage and carrots are evenly coated.
- Add the remaining dressing gradually if needed.
- Cover the bowl and refrigerate for at least 30 minutes.
- This resting period allows the cabbage to soften slightly while maintaining its crunch.
- Remove the coleslaw from the refrigerator and toss again.
- Taste and adjust the seasoning if necessary.
- Transfer to a serving bowl and serve chilled alongside sandwiches, grilled vegetables, vegetarian burgers, or other main dishes.
Nutrition
Notes
Prevent watery coleslaw: Cabbage naturally releases moisture after dressing. For a thicker result, toss the shredded cabbage with a little salt, let it stand for 15-20 minutes, then drain and pat dry before adding the dressing. Reduce the salt in the dressing accordingly.
Balance the dressing: Apple cider vinegar adds acidity, while sugar softens its sharpness. If the dressing tastes too sweet, add vinegar a few drops at a time rather than increasing the mustard.
Control the red cabbage color: Red cabbage can release purple pigment into the mayonnaise dressing as the salad sits. For a mostly white coleslaw, use additional green cabbage instead.
Make ahead carefully: The vegetables can be shredded and refrigerated separately from the dressing up to a day in advance. Combine them 30 minutes to a few hours before serving for the best balance of crunch and creaminess.
Storage: Refrigerate leftover coleslaw promptly in a covered container at 40°F (4°C) or below and use within 3-4 days. Stir before serving and drain any excess liquid that collects at the bottom. Freezing is not recommended because the cabbage loses its crispness and the mayonnaise dressing may separate.