Coleslaw
Quick answer
Coleslaw is built from finely shredded cabbage and carrot tossed in a mayonnaise-based dressing sharpened with apple cider vinegar and Dijon mustard.
What makes this special
- Apple cider vinegar and Dijon mustard cut through the creamy mayonnaise for a sharp, balanced cabbage salad.
- Apple cider vinegar and Dijon mustard cut through mayo heaviness
- Thirty-plus minutes in the fridge lets vegetables absorb the dressing
Key ingredients
Core cooking flow
- 1 Shred 300 g cabbage, 80 g carrot, and 40 g red onion as thinly as possible...
- 2 If the cabbage feels very wet, briefly salt the shreds, then press out the excess moisture lightly.
- 3 Add 4 tbsp mayonnaise, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, and 1 tsp sugar to a large bowl.
Coleslaw is built from finely shredded cabbage and carrot tossed in a mayonnaise-based dressing sharpened with apple cider vinegar and Dijon mustard. A small amount of sugar keeps the acidity in check without making the salad noticeably sweet, and the mustard adds a subtle, savory bite that keeps the dressing from tasting flat. Resting the dressed slaw in the refrigerator for at least 30 minutes allows the vegetables to soften slightly and absorb the dressing more evenly, resulting in a more cohesive texture than eating it immediately after mixing. Coleslaw is one of the most common side dishes in American cooking, pairing naturally with barbecue, fried chicken, and pulled pork sandwiches. If the cabbage has high water content, a brief salt cure before dressing draws out excess moisture and prevents the sauce from becoming watery.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Shred 300 g cabbage, 80 g carrot, and 40 g red onion as thinly as possible, aiming for pieces under 0.2 cm.
Remove thick core pieces or wide strips so the dressing can coat the vegetables evenly.
- 2Season
If the cabbage feels very wet, briefly salt the shreds, then press out the excess moisture lightly.
Do not squeeze hard, because too much pressure makes the cabbage limp instead of crisp.
- 3Season
Add 4 tbsp mayonnaise, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, and 1 tsp sugar to a large bowl.
Whisk until smooth and continue until no sugar grains are visible in the dressing.
- 4Prep
Add the shredded vegetables to the dressing and toss from the bottom upward with tongs or two forks.
Break up any clumps as you mix so every strip gets a thin, even coating.
- 5Control
Cover the bowl and chill the slaw for at least 30 minutes.
Turn it once halfway through if possible, so the vegetables soften slightly and absorb the dressing more evenly.
- 6Finish
Just before serving, toss once more, lifting the dressing from the bottom of the bowl.
If it looks overly watery, leave a little liquid behind, then serve chilled beside barbecue, fried chicken, or pulled pork.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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