Coleslaw Recipe
Coleslaw, a delightful blend of shredded cabbage and carrots, is a classic side dish that brings a fresh, crunchy texture to any meal. Its creamy dressing, often a harmonious mix of mayo, vinegar, and a touch of sweetness, ties everything together. This recipe is not only easy to prepare but also incredibly versatile, making it a favorite for picnics, barbecues, and family gatherings.
Ingredients Breakdown
This coleslaw recipe calls for simple, fresh ingredients that you likely have on hand. You’ll need 6 cups of shredded green cabbage and 2 cups of shredded red cabbage. The green cabbage provides a mild flavor and sturdy crunch, while the red cabbage adds a pop of color and a slightly peppery taste. To add a bit of sweetness and color, include 2 medium carrots, sliced into thin peels. Chopped scallions add a mild onion flavor and a bit of green.
For the dressing, you’ll need a scant 3/4 cup of mayo or vegan mayo if you prefer a plant-based option. Apple cider vinegar brings a tangy acidity, while Dijon mustard adds depth and a bit of heat. Pure maple syrup balances the acidity with a touch of sweetness. Celery seeds provide a subtle earthy flavor and a hint of texture. Finally, season with sea salt and freshly ground black pepper to taste.
Step-by-Step Preparation
Making the Coleslaw Dressing
Begin by preparing the coleslaw dressing. In a medium bowl, combine the mayo, apple cider vinegar, Dijon mustard, maple syrup, celery seeds, sea salt, and several twists of freshly ground black pepper. Whisk these ingredients thoroughly until the mixture is smooth and well-blended. Achieving the right consistency is key; the dressing should be creamy yet pourable.
For variations, consider adding a splash of lemon juice for extra tang or a pinch of cayenne pepper for a spicy kick. You can also experiment with different types of mustard, such as whole grain or spicy brown, to change up the flavor profile.
Assembling the Coleslaw
Next, it’s time to assemble the coleslaw. In a large mixing bowl, toss together the shredded green cabbage, red cabbage, carrot peels, and chopped scallions. Ensure the vegetables are evenly shredded to achieve a uniform texture. Using a mandoline or a food processor can make this task quicker and more precise.
Drizzle the prepared dressing over the vegetable mixture, ensuring even coverage. Mix well until all the ingredients are coated with the dressing. This step is crucial for flavor distribution. Taste and adjust seasoning with additional salt and pepper if needed.
Recipe Tips
- Making the coleslaw ahead of time: Prepare the coleslaw a few hours in advance to allow the flavors to meld. This also saves time on the day of your event.
- Storing leftovers: Keep the coleslaw in an airtight container in the refrigerator. It will stay fresh for up to 3 days.
- Dietary adjustments: For a vegan version, use vegan mayo and ensure all ingredients are plant-based. Adjust the sweetness by substituting maple syrup with honey or agave nectar.
- Enhancing the coleslaw: Add herbs like dill or parsley for a fresh twist. Nuts or seeds can add a delightful crunch.
Frequently Asked Questions
- Can I use a different type of cabbage? Yes, you can substitute green or red cabbage with Napa or Savoy cabbage for a different texture and flavor.
- How long will the coleslaw stay fresh? Properly stored, coleslaw will remain fresh in the refrigerator for up to 3 days.
- Can I make this coleslaw vegan? Absolutely, just use vegan mayo and ensure all other ingredients are plant-based.
- What are the best tools for shredding vegetables? A mandoline slicer, food processor, or a sharp chef’s knife are all excellent tools for shredding cabbage and carrots efficiently.
What to Serve with this Recipe
Coleslaw is a versatile side dish that pairs wonderfully with a variety of main courses. It’s a classic accompaniment to barbecue dishes like pulled pork, ribs, and grilled chicken. The creamy, tangy flavor of coleslaw complements the smoky, savory notes of these meats perfectly.
For a lighter meal, serve coleslaw alongside sandwiches, burgers, or hotdogs. It also makes a great topping for fish tacos or as a side to a hearty bowl of chili. Pair it with cornbread, baked beans, or potato salad for a complete picnic or potluck spread. In summer, it’s refreshing with a glass of iced tea or lemonade.
This coleslaw recipe is a must-try for anyone seeking a delicious, easy-to-make side dish. Its crunchy texture and flavorful dressing make it a hit at any gathering. Whether you’re hosting a barbecue, packing a picnic, or simply looking for a tasty side, this coleslaw is sure to please. Give it a try and enjoy the burst of flavors in every bite. Share it with family and friends, and make it a staple in your recipe collection.
Ingredients:
6 cups shredded green cabbage
2 cups shredded red cabbage
2 medium carrots, sliced into thin peels
3 scallions, chopped
Scant 3/4 cup mayo or Vegan Mayo
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon pure maple syrup
¾ teaspoon celery seeds
¼ teaspoon sea salt
Freshly ground black pepper
Instructions:
- Prepare the coleslaw dressing. In a medium bowl, combine the mayo, apple cider vinegar, Dijon mustard, maple syrup, celery seeds, sea salt, and several twists of freshly ground black pepper. Whisk thoroughly until the mixture is smooth and well-blended.
- Assemble the coleslaw. In a large mixing bowl, toss together the shredded green cabbage, red cabbage, carrot peels, and chopped scallions. Drizzle the prepared dressing over the vegetable mixture, ensuring even coverage. Mix well until all the ingredients are coated with the dressing. Taste and adjust seasoning with additional salt and pepper if needed.
Coleslaw Recipe
Ingredients
- 6 cups shredded green cabbage
- 2 cups shredded red cabbage
- 2 medium carrots sliced into thin peels
- 3 scallions chopped
- Scant 3/4 cup mayo or Vegan Mayo
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon pure maple syrup
- ¾ teaspoon celery seeds
- ¼ teaspoon sea salt
- Freshly ground black pepper
Instructions
- Prepare the coleslaw dressing. In a medium bowl, combine the mayo, apple cider vinegar, Dijon mustard, maple syrup, celery seeds, sea salt, and several twists of freshly ground black pepper. Whisk thoroughly until the mixture is smooth and well-blended.
- Assemble the coleslaw. In a large mixing bowl, toss together the shredded green cabbage, red cabbage, carrot peels, and chopped scallions. Drizzle the prepared dressing over the vegetable mixture, ensuring even coverage. Mix well until all the ingredients are coated with the dressing. Taste and adjust seasoning with additional salt and pepper if needed.
