Coleslaw
Crisp shredded cabbage and carrot in a creamy, tangy dressing that gets better the longer it sits.
Ingredients
- ½ largegreen cabbage(about 6 cups shredded)
- ¼ smallred cabbage(about 1 cup shredded)
- 2medium carrots(peeled)
- 3 tbspwhite wine vinegar
- 1 tspsalt
- ½ cupmayonnaise
- 1 tbspDijon mustard
- 1 tbspsugar
- ½ tspcelery seed
- ¼ tspblack pepper
Method
- 01
Shred the 0.5 large green cabbage and 0.25 small red cabbage as thinly as possible — a mandoline or sharp knife works best. Grate the 2 medium carrots on the large holes of a box grater.
- 02
Toss the shredded cabbage and grated carrot together in a large bowl. Sprinkle with the 1 tsp salt and the 3 tbsp white wine vinegar, toss well, and let sit for 10 minutes to soften slightly and draw out excess moisture.
- 03
While the cabbage rests, whisk together the ½ cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp sugar, ½ tsp celery seed, and ¼ tsp black pepper in a small bowl until smooth.
- 04
Squeeze the cabbage mixture firmly with your hands or press it in a colander to drain off the liquid that has collected — this keeps the dressing from going watery.
- 05
Pour the dressing over the drained cabbage and carrot and toss thoroughly until every strand is coated.
- 06
Taste and adjust: more vinegar for tang, more sugar for sweetness, or a pinch more salt if needed.
- 07
Cover and refrigerate for at least 30 minutes before serving to let the flavors meld. Toss once more just before plating.
Adapted from public domain & community sources