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Coleslaw

Coleslaw


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Ingredients

  • 1/2 Tablespoon Greek yogurt, such as Plain 0% Chobani Greek Yogurt
  • 2 Tablespoons Dijon mustard
  • 1 Tablespoon low-fat mayonnaise
  • 1 Tablespoon sugar
  • 3 Tablespoons lemon juice
  • 1/2 Teaspoon celery seeds
  • 3/4 Teaspoons kosher salt
  • 1/2 Teaspoon freshly ground black pepper
  • 6 Cups thinly sliced red or green cabbage
  • 4 carrots, grated
  • 1/2 small red onion, grated

Directions

In a large bowl combine the yogurt, mustard, mayonnaise, sugar, lemon juice, celery seeds, salt, and pepper.

Add the cabbage, carrots, and onions and stir well to combine.

Cover with plastic wrap and chill for 2 hours before serving.

Nutritional Facts

Servings8

Calories Per Serving55

Folate equivalent (total)37µg9%


We have homemade coleslaw at least once a week, usually with fish, and often with burgers or hot dogs. This coleslaw recipe (our way of preparing it) is ridiculously easy with cabbage, carrot, and onions gently mixed and coated with mayonnaise, a dab of yellow mustard (which by the way is just Dijon mustard with some added turmeric), vinegar, and black pepper.


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14 Great Ways to Use Coleslaw

John E.Kelly / Getty Images

There's no side dish or salad quite as versatile as coleslaw. A tangy cabbage salad can round out an everyday dinner or barbecue and turn it into something extraordinary. Not only is it delicious served alongside other dishes, but coleslaw also makes a delicious topping on all kinds of sandwiches, from fried fish and tacos to hot dogs and burgers.

Coleslaw is also easy on the budget. All you need is a head of cabbage, some dressing, and some simple seasonings to make a delicious slaw. While you can throw a bowl of tasty coleslaw together in minutes, preparation for the most flavorful slaw is best started at least a few hours in advance. First, toss a head of shredded cabbage with 2 tablespoons of salt. Put it in a colander in the sink and let it stand for an hour or two. Rinse the cabbage and then dry. Toss the cabbage with your favorite dressing and seasonings serve it right away or—better yet—let it chill for an hour or two before serving.

Slaw doesn't have to be limited to cabbage, though it can be made with other vegetables as well. Shredded broccoli, radicchio, purple cabbage, and carrots are often used in a slaw. Try using apples, as in the Everything Slaw. Dressings are versatile as well. Use a vinegar-based dressing mixture for a Carolina slaw or make an Asian-style slaw with soy sauce and sesame oil. The possibilities are only limited by your imagination!


How to Make Coleslaw:

One of the most important elements of a fantastic cole slaw is how the vegetables are cut.

I believe the best coleslaw is made using cabbage that’s sliced with a mandolin. It slices the cabbage into even pieces that are long and crunchy.

In my post for How to Cut Cabbage, you can see the difference between the hand cut cabbage on the left, and the mandolin cut cabbage on the right:

It’s the exact same head of cabbage, but the eating experience between those two textures is quite different, all based on how it’s cut. I use an inexpensive mandolin (affiliate). That post will also walk you through how to core and prep the cabbage.

If you want to use purchased pre-cut coleslaw mix, I suppose that will work here too, but I really do think it’s worthwhile to cut your own if you have a few minutes to spare. It will taste so much fresher, and the texture will be better too.

Because the pre-shredded coleslaw mixes are machine cut, you can get a lot of “confetti” pieces.

Make the Dressing

Combine a good quality mayonnaise, apple cider vinegar, and an optional whole grain mustard:

I enjoy the little pops of the mustard seeds, and mustard has a flavor affinity with cabbage, so I like adding it. If you don’t like mustard, leave it out.

Whisk that all together, then add salt and pepper:

It will have a very pourable texture, with a consistency between buttermilk and ranch dressing.

Combine the Dressing with the Veggies

Pour the coleslaw dressing all over the prepped vegetables:

You’ll see that I only include three in my mix: green cabbage, red cabbage, and carrots.

And actually, I really only use two types of cabbage because I think it looks pretty.

There are a lot of extras that I see people adding to cole slaw, like bell pepper, red onion, and heck, even parsley.

If you want to add these things, I won’t stop you, but I really don’t think that adding them makes coleslaw better. I actually find their strong flavors to be a bit distracting.

Toss the vegetables and dressing together for a good minute or so, until combined:

Then I like to let the coleslaw rest in the fridge for at least 30 minutes before serving, so the flavors can meld.

Admittedly, there are plenty of times when I dive right in, and it’s still delicious.

This coleslaw is a great side dish to bring to summer potlucks, and pairs well with recipes like Slow Cooker Pulled Pork, Smoked Pork Butt, tacos (especially fish tacos), lunch wraps with deli meat, hot dogs, and more. Enjoy!


The mayonnaise makes it unsuitable for freezing because it tends to separate after being frozen and becomes very watery. Raw cabbage likewise does not freeze very well. For a delicious variation that can be frozen, try our Freezer Slaw.

A key to making the best coleslaw is eliminating excess water so the end result isn’t watery which will dilute the flavor and prevent that great creamy consistency we’re after. To do that we need to draw out the water from the vegetables before adding the dressing.

Place the veggies in a bowl and sprinkle with a teaspoon of salt. Toss to combine. Let this sit for at least an hour to draw out excess water. Rinse and drain.

Combine the dressing ingredients in a medium sized bowl. Be sure to use a good quality mayonnaise, it makes all the difference. Pour the dressing over the veggies and stir to coat. Cover and chill in the fridge for at least 2 hours before serving.

This dish is naturally gluten-free and for a vegan coleslaw simply use vegan mayonnaise.


How To Make Coleslaw

  • low-carb
  • fish-free
  • peanut-free
  • vegetarian
  • shellfish-free
  • pork-free
  • pescatarian
  • gluten-free
  • tree-nut-free
  • soy-free
  • wheat-free
  • red-meat-free
  • Calories 371
  • Fat 33.7 g (51.9%)
  • Saturated 5.9 g (29.7%)
  • Carbs 13.6 g (4.5%)
  • Fiber 2.9 g (11.7%)
  • Sugars 9.9 g
  • Protein 2.0 g (3.9%)
  • Sodium 454.7 mg (18.9%)

Ingredients

For the slaw:

small head red or green cabbage (2 to 2 1/2 pounds)

large carrots (3 to 3 1/2 cups shredded)

coleslaw dressing (optionals below)

Dressing Option 1: Mayonnaise

white wine or apple cider vinegar

Dressing Option 2: Buttermilk

white wine or apple cider vinegar

Dressing Option 3: Sour Cream

white wine or apple cider vinegar

Equipment

Food processor with a shredding blade, or box grater

Instructions

Shred the cabbage. Halve the cabbage through the core and peel off and discard a few of the thin outer layers. Cut each half into quarters, then cut out the tough core in the middle. Slice each quarter crosswise into thin shreds, or run the quarters through a food processor with a shredding blade. Transfer the shredded cabbage to a large bowl.

Salt the cabbage (optional). Salting the cabbage helps it stay crisp a little longer if you're making the coleslaw ahead. Transfer the cabbage to colander and toss it with a tablespoon of salt. Let stand on a plate or in the sink for an hour or two. Squeeze as much moisture as you can from the cabbage, then continue making the coleslaw.

Shred the carrots. Peel the carrots, then either cut them into very small matchsticks, or shred them using a food processor with a shredding blade or on a box grater. Add to the bowl with the cabbage and toss to combine.

Make the dressing. Place all the dressing ingredients in a small bowl and whisk to combine. Taste and season with more salt, sugar, or vinegar as needed.

Toss the slaw with the dressing. Pour the dressing over the shredded cabbage and carrots. Toss gently to combine, making sure all the shreds are coated evenly. (If you're making this more than an hour or two ahead of your party, save a little dressing to toss with the salad just before serving.)

Refrigerate for at least 1 hour before serving. Coleslaw has the best texture and flavor the day it's made, but it still keeps well for several days in the fridge. If you're making this coleslaw more than a day ahead, don't skip the salting step above. For extra creaminess, drizzle a little reserved dressing over the top of the slaw, or fold an extra spoonful of mayo into the slaw just before serving.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.

Nutritional information has been calculated using mayonnaise dressing.

Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories.


Ingredients

  • For the Dressing:
  • 1 cup apple cider vinegar
  • 1 cup sugar
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon finely minced garlic (about 1 medium clove)
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon celery seeds
  • For the Slaw:
  • 1 large head green cabbage (about 3 1/2 pounds), finely shredded on a mandoline or by hand
  • 1 large carrot, peeled and grated on the large holes of a box grater
  • 1 medium yellow onion, finely sliced on a mandoline or by hand
  • 2/3 cup sugar
  • 1/3 cup kosher salt

5 Delicious Coleslaw Variations

Growing up, I assumed that coleslaw was some sort of joke. Why would I ever want that sorry little paper cup of tough, bland cabbage? You know, the kind that comes as a paltry afterthought with your towering sandwich at the local Greek diner. I always figured it was just a steady, meticulous way to rid the world of a vegetable no one really wanted, one sandwich at a time.

And that was pretty much my view for over a decade, right up until I found the Gospel of Barbecue. With the great tradition of smoked meats, I was presented with coleslaw alongside pulled pork, ribs, and brisket, served in portions that made it seem like something you'd actually want to eat—and best of all, it was!

Good coleslaw provides a light and fresh contrast to heavy, barbecued meats, with a tang that manages to cut through (at least some) of the deliciously greasy fat. So I stopped shying away from slaw and started to embrace it, getting to know a range of variations that have turned me from an uncompromising hater to a full-on lover of all things cabbage salad.

Over the years, I've experimented with making slaw at home, but I never really thought I was killing it until Kenji gave coleslaw the Food-Lab treatment last summer. The trick is to purge your slaw vegetables of all excess moisture, leaving behind a well-seasoned mix that's nice and tender with just the right amount of crunch. The process itself requires simply mixing the shredded vegetables with sugar and salt for about five minutes before giving it a good rinse and a ride in the salad spinner.

Now that I've got that perfect traditional slaw down pat, I've shifted my efforts to varying the dressing flavors.

Vinegar Slaw

This was my gateway slaw, the first I ever remember really loving. We met at the second Big Apple Block Party in New York back in 2004 and, while I can't remember exactly who was slinging the vinegar slaw that year, a very close approximation has since showed up in Mike and Amy Mill's book, Peace, Love, and Barbecue.

The dressing is simply a one-to-one mix of cider vinegar and sugar with a little bit of garlic, oil, and celery seeds, which add a light celery flavor and bit of texture. It may be simple, but it works so darn well those tangy, sweet flavors pair harmoniously with the more complex rubs and seasonings found in most barbecue. Because of its bright, fresh character, I also love it as a sandwich component.

Lexington-Style Red Slaw

When I first heard the term "red slaw," I thought it meant coleslaw made with red cabbage, but in the Lexington area of North Carolina, that's not the case. "Red" refers to the color of the dressing, which uses ketchup in place of the standard mayo.

Mimicking the barbecue sauce also common in that region, Lexington-style red slaw relies heavily on vinegar, with ketchup and sugar used to take a bit of the edge off, along with pepper and hot sauce to add a little heat. It's a combo that's great alongside a pile of smoky chopped hog, with the slaw adding a complementary sweetness, tang, and spice.

Mustard Slaw

Of all the slaws here, this mustard variation is my absolute favorite. I tinkered with the recipe on and off for years before finding the right balance between creamy, sweet, and tangy, with a mellow mustard bite.

My dressing is made of equal amounts of mayo, yellow mustard, vinegar, and sugar. A bit of hot sauce and some celery seeds deepen the flavor without over-complicating things. I love the balanced and depth of flavor of this universal crowd-pleaser.

Tangy Apple Slaw

To add both tartness and fruitiness to this coleslaw, I shred Granny Smith apples into my cabbage and carrots. When settling on an appropriate dressing to pair with this version, I started with sour cream, which makes a more rich and complex base than mayonnaise alone. To keep it from overpowering the other components, I cut it with a touch of mayo, along with vinegar, sugar, honey, black pepper, and mustard powder. I love the texture of celery seeds, but didn't think they'd enhance the flavor profile, so I decided to go with more neutral poppy seeds here. The final slaw is tangy and tart, adding a new dimension to the classic with the bright fruitiness of the apple.

Jalapeño Slaw

Tex-Mex and barbecue are my two favorite cuisines. Since I've managed to cover a pretty decent range of barbecue-style coleslaws, I figured I'd try out a recipe that has a little something in common with my other great love.

As with the previous recipe, sour cream seemed like the place to start. But this time, I threw in some buttermilk with the mayo. I also scaled back on the vinegar in favor of bright, tart lime juice and added in some supporting Tex-Mex flavors—namely grassy cilantro, earthy cumin, and hot jalapeño. This is the kind of slaw that would be right at home in a fajita.


Classic Coleslaw

This traditional coleslaw recipe is the answer to your question, “What can I make that’s crunchy and a little creamy but has enough vinegary pizzaz to keep things light and bright?” This is precisely the colorful and cooling side your hot chicken dinner needs, which makes sense, considering the recipe was created by the braintrust at iconic Hattie B’s in Nashville. It’s packed with shaved and julienned cabbage and carrots (for health!) and dressed in the holy coleslaw triumvirate: apple cider vinegar, honey, and mayonnaise (though you can substitute with tangier Greek yogurt or sour cream if you prefer). And if you want to go all out, be sure to whip up some black-eyed pea salad to serve alongside.

Editor’s note: This recipe was originally published August 11, 2016.


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