Classic Coleslaw

Crisp, tangy coleslaw with a sweet-and-sour dressing. The salt-and-sugar treatment makes the cabbage tender while maintaining crunch.

IngredientsClear All

For the slaw mix

• 1 large head green cabbage (about 2⅝ lbs or ¾ of 3½ lbs), finely shredded
• ⅞ lb red cabbage (about ¼ of 3½ lbs), finely shredded
• 1 large carrot, peeled and grated
• 1 cup white sugar
• ½ cup kosher salt

For the dressing

• ¾ cup mayonnaise
• ¼ cup apple cider vinegar
• 2 tbsp Dijon mustard
• 1 tbsp freshly ground black pepper
• 3 tbsp sugar

Instructions

1. Prep the vegetables: Combine green cabbage, red cabbage, and carrot in a large bowl. Sprinkle with sugar and salt, toss to combine, and let rest 5 minutes.

2. Rinse and dry: Transfer to a colander and rinse thoroughly under cold running water to remove excess salt and sugar. Spin dry in a salad spinner or blot dry with paper towels on a rimmed baking sheet. Return to the large bowl.

3. Make the dressing: Whisk together mayonnaise, vinegar, mustard, black pepper, and sugar in a medium bowl until homogenous and smooth.

4. Combine and season: Pour dressing over cabbage mixture and toss to coat evenly. Taste and adjust seasonings as desired with salt, pepper, sugar, or vinegar.

5. Serve or chill: Can be served immediately or refrigerated for up to 2 days (flavor improves with time).

Notes

Earl's modifications:

• Omit red onion (from original recipe)
• Omit parsley (from original recipe)
• Use 3 parts green cabbage to 1 part red cabbage for color variation

Why the salt-and-sugar treatment:

• Salt draws out moisture and softens cabbage slightly
• Sugar balances the salt and adds sweetness
• Rinsing removes excess and prevents over-salting
• Results in tender but still crunchy slaw

Make ahead:

• Can be made 1-2 days ahead
• Flavor develops and improves overnight
• May need to drain excess liquid before serving if made far ahead
• Add dressing closer to serving time for maximum crunch

Adjusting the dressing:

• Too sweet: Add more vinegar
• Too tangy: Add more sugar
• Too thick: Thin with a little water or vinegar
• Too thin: Add a bit more mayo

Cabbage shredding:

• Use mandoline for uniform thin shreds
• Food processor with slicing blade works well
• Hand-shredding with sharp knife is traditional but time-consuming
• Bagged coleslaw mix can substitute in a pinch (usually needs extra carrot)

Storage: Keeps 2-3 days refrigerated in airtight container. May release liquid over time - drain before serving.

Source

Modified from Serious Eats (extracted via cooked.wiki)