Coleslaw
Ingredients
&w=3840&q=75){kind=small}
- 3/4 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 1/2 tbsp granulated sugar
- 1 tsp Dijon mustard
- 1/2 tsp celery seed
- 1 1/4 tsp kosher salt
- 1/2 tsp black pepper
- 1 1/2 pounds green cabbage – cored and finely shredded (~0.5 medium green cabbages)
- 6 ounces carrots – peeled and coarsely shredded (~3 medium carrots)
Instructions
1. In a large bowl, whisk together the mayonnaise, apple cider vinegar, granulated sugar, Dijon mustard, celery seed, kosher salt, and black pepper until smooth and emulsified.
2. Remove any tough outer leaves from the green cabbage, then quarter, core, and finely shred it. Add the shredded cabbage to the bowl with the dressing.
3. Shred the carrots and add them to the bowl. Toss until the vegetables are evenly coated and the dressing is distributed.
4. Let the coleslaw rest in the refrigerator for 15–30 minutes until slightly wilted and glossy, tossing once midway. Toss again and serve chilled.
Coleslaw is a crisp, creamy salad built on shredded cabbage and carrots coated in a tangy, slightly sweet dressing. The texture balances crunch with a light, velvety coating, and the flavor rides the line between bright acidity and gentle richness. It’s a versatile side that pairs naturally with barbecue, fried chicken, grilled meats, and picnic fare, adding freshness and contrast to heavier mains.
The dish traces back to Dutch settlers who popularized koolsla (cabbage salad) in the American colonies. Early versions favored oil-and-vinegar dressings; mayonnaise-based slaws rose to prominence in the 20th century with the widespread availability of commercial mayo. Regional variations abound, from vinegar-forward Carolina slaw to deli-style versions seasoned with celery seed, reflecting the dish’s deep roots in American cookout and deli culture.