Coleslaw

5 from 5 votes

This is the best coleslaw recipe because it's easy to make, creamy, and crispy. It's an amazing side dish perfect for any social gathering.

Prep Time10

Chill time30

Total Time40

Course: Appetizer

Cuisine: American

Servings: servings

Calories: 98kcal

Author: Sapana Chandra

Ingredients

Coleslaw Mix

1 ½ cups shredded green cabbage
1 cup shredded red cabbage
1 cup shredded carrots

Coleslaw Dressing

¼ cup mayonnaise
1 tablespoon white vinegar
2 tablespoon sugar I use cane sugar
¼ teaspoon celery seed optional
½ teaspoon kosher salt
¼ teaspoon black pepper

Instructions

In a large bowl, combine the shredded cabbage with the shredded carrots.
Whisk together the mayonnaise, vinegar, sugar, salt, black pepper, and celery seed in a small bowl.
Pour the dressing over the cabbage and carrot mixture, tossing gently until all of the vegetables are evenly coated.
Taste and season with additional salt and pepper, if needed.
Cover the bowl and chill for at least 30 minutes before serving to allow the flavors to meld.

Notes

Coleslaw mix: While freshly prepared vegetables stay crisper and taste brighter, the cabbage and carrots can be substituted with a store-bought coleslaw mix.

Use green cabbage. The type of cabbage you use impacts the texture and flavor. Green cabbage is the classic choice that restaurants use. It has a mild, subtly sweet taste and excellent crunch. Many grocery stores also have Savoy and napa cabbage. Be sure to get green cabbage.

Drain water from the cabbage. Make your coleslaw extra crunchy through osmosis. After chopping the cabbage, toss it in 1 tablespoon of kosher salt per head of cabbage. Then, let it sit in a colander for 1 to 2 hours. This will remove the excess moisture that would cause it to become soggy. Next, thoroughly rinse off the salt with cold water and pat it dry with a towel. Taste the cabbage to ensure you rinsed off the salt. If the cabbage is a bit salty, use less salt in the dressing.

Keep it cold, out of direct sunlight. For food safety, the USDA says that perishable foods shouldn't be out for more than 2 hours at room temperature. The limit is 1 hour if the temperature is above 90°F. Keep the serving bowl in a bowl of ice and out of the sun for outdoor events.

Let it marinate. There's nothing wrong with eating coleslaw after you mix everything. It's even better if you let it marinate in the refrigerator. The least is 30 minutes, but 2 hours will yield the best texture and flavors.

Nutrition