Coleslaw
Quick answer
- Total time
- 15 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Coleslaw is built from finely shredded cabbage and carrot tossed in a mayonnaise-based dressing sharpened with apple cider vinegar and Dijon mustard.
Read more
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.
Ingredients
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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.
- 2Finish
If the shredded cabbage is damp, press it lightly with paper towels to remove surface moisture.
Do not press hard; blot only the water on the surface to preserve the crunch.
- 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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Apple cider vinegar and Dijon mustard cut through the creamy mayonnaise for a sharp, balanced cabbage salad.
- Finish cue
- Remove thick core pieces or wide strips so the dressing can coat the vegetables evenly.
- Avoid this
- Do not press hard; blot only the water on the surface to preserve the crunch.
- Storage and reheating
- 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.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
15min, 7 ingredients
Category median
25min, 8 ingredients
Based on 189 recipes
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