Buzz
With the warm weather comes the season for picnics, backyard barbecues, and cook-outs. And you know what that means: Someone is bound to bring a bowl of dreadful coleslaw, and you're going to have to act like you enjoy it.
As one of the many—many!—who appreciates a great slaw, barbecues often end in disappointment. Coleslaw tends to be the last item on the potluck spreadsheet, often the only dish left untouched at the buffet by sundown; in other words, it’s just an afterthought. I get it: Raw cabbage soaked in sweetened mayonnaise sounds pretty unappealing. But with a little care for the ingredients and the preparation, this often-overlooked side dish can become a showstopper.
The best coleslaw recipes keep these key elements in mind
Well, a little care—and a generous amount of salt. Here are some tips to guide you in the right direction:
Keep it simple. Want to get a little adventurous? Thinking about adding pineapple, red cabbage, or maybe a spicy chipotle dressing like it's 2009? Stop. Master the classic, simple version of coleslaw before you start experimenting.
Don't prepare it too early. Some salads improve with time. Coleslaw is not one of those. If you need to prep ahead, keep the veggies and dressing separate and mix them just before serving.
Avoid grated carrots. Grated carrots are soggy, unappealing, and have no place in coleslaw. Please, I beg you: julienne your carrots. Struggling with this technique? Watch Maangchi do it (her bias-sliced method changed my game).
Or just grab a julienne peeler:
Stainless Steel Dual Julienne Vegetable Peeler
Pre-shredded vegetables are acceptable. Not everyone has the time or desire to break down a head of cabbage or julienne carrots, and that’s okay. Bagged mixes are fine—just don’t let them linger in the fridge for too long.
Pre-made dressing is not acceptable. Coleslaw requires a lot of seasoning to taste great, and store-bought dressing just doesn’t cut it. Homemade dressing is super easy and tastes way better.
Use more salt than you think. With all the overly sweet, under-salted coleslaw out there, my top coleslaw tip is to add more salt than you think you need.
A list of tips is helpful, but the simplest way to make coleslaw that actually tastes good is to follow a solid recipe—so I’ve written mine down just for you. If you’ve been asked to bring coleslaw to the cookout, this is the perfect place to begin.
How to prepare the perfect coleslaw
This recipe makes about six cups of coleslaw, enough to serve six to eight people. If you’re using pre-shredded vegetables, two sixteen-ounce bags will work perfectly for the cabbage and carrots. You may not use all the dressing, but any leftover dressing is great for dipping veggies. Just a note: I use table salt—if you use Diamond Crystal, you’ll need twice as much as I’ve listed.
Ingredients
For the dressing:
Generous ¼ cup of mayonnaise
Generous ¼ cup of sour cream
¼ cup of apple cider vinegar (or distilled white vinegar)
1 tsp. heaping table salt, plus extra to taste
2 tsp. granulated sugar, plus extra to taste
1-2 tsp. celery seed (optional)
Freshly cracked black pepper (optional)
For the salad:
Half a head of green cabbage (1 ½ lbs. / 680 g.)
One large or two small carrots (6 oz. / 170 g.)
Half a small onion, or a quarter of a medium one (1.5 oz. / 40 g.)
¼ tsp. table salt
Instructions:
Step 1. Prepare the dressing: combine all the ingredients in a pourable container, taste, and adjust the seasoning to your liking. (The dressing should be so flavorful that tasting it directly from the spoon feels almost too much, so don’t be shy with the salt and sugar.) Store the dressing in the fridge for about three days.
Step 2. Prepare the salad: If you haven't done so yet, slice the green cabbage in half lengthwise and remove any outer leaves that have wilted or turned brown. Using a sharp knife, shred it finely. I typically start by making two diagonal cuts at the top of the cabbage, then follow those cuts, alternating sides, until I reach the core. Cabbage cores are certainly edible, but I chose to skip mine this time since it was a bit past its prime. (It was an older cabbage.)
Place the shredded cabbage into a large mixing bowl. Peel and julienne the carrots, then add them to the bowl. Slice the onion crosswise into thin half-moons and add them as well. Sprinkle a quarter teaspoon of salt over the vegetables and toss everything to mix.
Step 3. If you're serving the coleslaw right away, slowly stir in the dressing bit by bit, ensuring everything is evenly coated. Chopsticks are perfect for this task. You may not need all the dressing, so be gentle and taste along the way.
If you're planning to serve the coleslaw later, spread the vegetables on a rimmed baking sheet lined with kitchen or paper towels. Let them sit at room temperature for about ten minutes, then gently blot off as much moisture as possible with another layer of towels. (A salad spinner can be really helpful here, if you have one.) Move the vegetables to a clean, dry bowl, cover, and refrigerate for up to 24 hours. If more water seeps out during refrigeration, drain, blot, or spin it off before mixing in the dressing.
Anyone who enjoys coleslaw—or is undecided—is sure to love this recipe. It’s perfectly creamy and tangy, with just the right amount of salt to balance the bitterness of the raw cabbage, and enough sweetness to make it downright addictive. I’m not claiming it will convert every coleslaw skeptic, but it might just change a few opinions.
