Creamy Coleslaw
Crunchy cabbage and carrot in a tangy-sweet creamy dressing. The cookout side that goes with everything off the grill.
Coleslaw is the cooling, crunchy counterweight to everything rich coming off the grill: pulled pork, burgers, fried chicken, ribs. This is the classic creamy, tangy-sweet version, and it’s almost entirely a matter of stirring things together in a bowl.
The one thing worth doing is making it ahead. An hour in the fridge takes it from a pile of raw cabbage to a proper slaw, with the dressing softening the crunch just enough. Pile it on a sandwich, too.
Ingredients
- 1 small head green cabbage, shredded
- 2 carrots, grated
- 1/2 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp sugar
- 1 tsp Dijon mustard
- 1/2 tsp celery seed
- Salt and pepper, to taste
Instructions
- In a large bowl, combine the shredded cabbage and grated carrots.
- In a separate bowl, whisk together the mayonnaise, vinegar, sugar, Dijon mustard, and celery seed until smooth.
- Pour the dressing over the cabbage and carrots and toss until everything is evenly coated.
- Season with salt and pepper to taste.
- Cover and refrigerate at least 1 hour before serving to let the flavors meld and the cabbage soften slightly.
Equipment
- Large mixing bowl
- Whisk
- Box grater
Tips
- Let it chill for at least an hour. The rest mellows the raw cabbage and lets the dressing soak in.
- For extra crunch, hold a little dressing back and stir it in just before serving.
- Balance is everything here. Taste and adjust the vinegar and sugar until the tang and sweetness hit right.