Just a great, classic, juicy Coleslaw recipe. Everything you want, none of the unnecessary extras. A staple for that’s even better the next day.
A great Coleslaw doesn’t need a ton of ingredients. All you need is cabbage, carrot and a terrific dressing.
I believe that Coleslaw should be JUICY. Just like it’s served up at KFC and other popular takeout chains.
And juicy means plenty of dressing. BUT if you just load up your dressing with tons of mayo, it weighs it down with too much fat, making the Coleslaw excessively rich and soaking the cabbage to the point of being soggy mush rather than the spaghetti-like texture of al-dente (sorry folks, that’s the best I can come up with to describe the texture of a great Coleslaw!).
So I like to make plenty of dressing with a combination of both mayonnaise and sour cream, plus mustard and celery salt for flavour, and vinegar to cut through the richness.
KEY TIP: GIVE IT TIME TO SOFTEN
To achieve that perfect Coleslaw texture, it needs time to soften so you don’t have stiff prints of cabbage poking out all over the place.
So the only must-do tip I have for Coleslaw is to give it time for the cabbage and carrot to soften and go limp. The salt and sugar in the dressing draws out the moisture from the cabbage, thinning out the rich dressing and making the Coleslaw ultra juicy.
Just as it should be! – Nagi x
WATCH HOW TO MAKE IT
- 7 cups green cabbage , finely shredded (Note 1)
- 1 medium carrot , shredded (1 1/2 cups)
- 1/2 cup Hellman's mayonnaise (or other whole egg mayo)
- 1/2 cup sour cream or yoghurt, full fat is best
- 1 1/2 tbsp apple cider vinegar (or sub with white wine vinegar)
- 2 tsp Dijon mustard
- 2 tbsp white sugar
- 3/4 tsp celery salt
- 1/4 tso black pepper
Mix Dressing ingredients together.
Place cabbage and carrot in a bowl. Pour over Dressing, toss well. Set aside for at least 20 minutes before serving - this will make the cabbage go limp as it should, and also draw moisture out of the cabbage and carrot to thin out the dressing. Overnight is even better!
1. 7 cups of shredded cabbage is less than half a medium sized cabbage, 1/4 of a large one (i.e. just smaller than the size of a basketball).
2. MAKE AHEAD: For the Coleslaw, place carrot and cabbage in a ziplock bag, squeeze out excess air then refrigerate for up to 5 days. Make the dressing and store in the fridge separately. Coleslaw tends to get watery after a few hours so it's best made fresh.
3. This recipe serves 6 - 8 as a side. It makes enough for one batch of the BBQ Pulled Pork Sandwiches.
3. VARIATION suggestions from readers (and some from me!):
Add chopped or sliced onions
Add shallots/scallions finely sliced on the diagonal
Swap out some of the green cabbage for red cabbage (love the colour)
Granny smith apples cut into batons (YUM that would be fantastic!)
4. Nutrition per serving, assuming 8 servings.
LIFE OF DOZER
Flashback: when he was a puppy and couldn’t get down stairs….