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Abdul Rehman

Classic Creamy Coleslaw Recipe

A creamy coleslaw recipe made with shredded green and red cabbage, grated carrots, and a tangy mayo dressing balanced with apple cider vinegar and celery seeds. Pre-salting the cabbage removes excess moisture before the dressing is added, keeping the slaw crisp and properly dressed for up to two days.
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Prep Time 15 minutes
Chill Time 30 minutes
Total Time 45 minutes
Course: Side Dish
Cuisine: American
Calories: 170
Ingredients Method

Ingredients
  

  • 3 cups green cabbage shredded thin
  • 1 cup red cabbage shredded thin
  • 2 medium carrots grated (approximately 1 cup)
  • 3 green onions thinly sliced
  • 1/2 tsp fine salt
  • 1/2 cup mayonnaise full-fat
  • 2 tbsp apple cider vinegar
  • 1 tbsp white sugar
  • 1 tsp Dijon mustard
  • 1/2 tsp celery seeds
  • 1/4 tsp freshly ground black pepper

Method
 

  1. Combine shredded green cabbage, red cabbage, and grated carrots in a large bowl. Sprinkle with fine salt and toss to coat. Set aside for 10 minutes.
  2. Transfer the salted vegetables to a clean kitchen towel and squeeze firmly until no more liquid comes out.
  3. In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seeds, and black pepper until smooth. Taste and adjust if needed — it should taste quite tangy at this stage.
  4. Add the squeezed vegetables and sliced green onions to the dressing bowl. Toss thoroughly until every strand is coated.
  5. Cover and refrigerate for at least 30 minutes. Taste once more, adjust seasoning, and serve.