Coleslaw

Name: Coleslaw
Prep time: 15 min
Yield: 4 servings
Cuisine: American
Ingredients: cabbage 300 g; carrot 80 g; red onion 40 g; mayonnaise 4 tbsp; apple cider vinegar 1 tbsp; Dijon mustard 1 tsp; sugar 1 tsp

Quick answer

Active time: 15 min
Waiting: See the steps
Level: Easy
Servings: 4 servings
Ingredients: 7

About this dish

Shredded under 0.2 cm and chilled for at least 30 minutes, the cabbage and carrot soften just slightly and soak up a mayonnaise dressing.

Cider vinegar and Dijon mustard lighten the mayo, and the sugar is kept to a teaspoon so sweetness never takes over. This is the side that goes next to barbecue, fried chicken or a pulled pork sandwich, where its cold crunch cuts the grease. A little red onion adds color and some pungency.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

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.
2

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.
3

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.
4

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.
5

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.
6

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.