Classic Coleslaw

STEP-

A classic, staple side dish, coleslaw is a must for summer BBQs, potlucks, and picnics. Everyone needs a go-to recipe, and I happen to think this is the one you should reach for. With its mix of purple and green cabbage, it’s a winner on looks alone. But the kicker is the dressing, which is lighter and punchier than other coleslaw dressings thanks to a generous amount of apple cider vinegar and Dijon mustard. Whether you’re hungry for a last-minute side dish or the perfect topping to your meal (we’re looking at you, chicken burgers), this coleslaw recipe has you covered.

How To Make Classic Coleslaw

INGREDIENTS

• Mayonnaise: It’s easy to go overboard with mayo in coleslaw, but used judiciously, it yields a dressing that clings to cabbage like no other.
• Apple Cider Vinegar: Cabbage and apples are a natural pair. So, naturally, I went with apple cider vinegar for the dressing. The vinegar thins out the mayonnaise and enlivens it with some welcome tang and zip.
• Dijon Mustard: The presence of white wine gives Dijon a little more nuance than your average mustard, but feel free to use any brown mustard you’ve got.
• Celery Seed: I love the way this classic pickling spice adds a touch of appealing bitterness and some concentrated celery flavor to the dressing.
• Green & Red Cabbage: Either color will work on its own, but a combination of the two lends the dish serious eye-appeal.
• Carrots: I can’t do without carrots in coleslaw; they add a just-right sweetness and a vaguely herby quality I find essential.

STEP-BY-STEP INSTRUCTIONS

Whisk the dressing ingredients together until well combined. The dressing should be highly seasoned (i.e., just shy of salty), so season generously and taste to confirm. If the dressing needs a little more zing, go right ahead and add a little more vinegar.

Prep the cabbage; you’ll want a chef’s knife for the job. (And please, please, please don’t swap in pre-shredded bagged cabbage—it lacks crunch and goes limp much faster than freshly cut.) Be sure to cut out the core and slice the cabbage thin but not too thin—I’m talking 1/8" to 1/4" thick. Try as best as possible to stick to a uniform thickness.

You know that box grater that you haven’t used in…well, who can remember. Now’s the time to pull it out of deep kitchen storage; get ready to grate some carrots. Here’s a tip to make grating much safer: Place a damp paper towel or kitchen towel underneath your cutting board to anchor it in place. Now set the box grater on the cutting board and get to grating. Use the large holes of the grater and don’t try to be a hero—stop grating before your knuckles face imminent risk of becoming slaw. When done, add the cabbage and carrots to a large bowl.

Add the dressing and toss everything together until well coated. Serve now for max crunch or cover and refrigerate for up to 2 hours (the slaw will lose a little crispness but not too much).

Full list of ingredients and directions can be found in the recipe below.

Recipe Tips

The best cabbage for coleslaw:
I like using a mixture of red and green cabbage because it gives the coleslaw an eye-catching presentation and some variety, but either one will work on its own. No matter which you choose, I highly recommend shredding the cabbage yourself. Seriously, I can’t stress this enough! The pre-shredded stuff in the grocery store turns limp and oxidizes (goes brown) much faster than freshly shredded. Luckily, shredding cabbage is super easy—all you gotta do is thinly slice it with a sharp knife, and it'll turn into lovely, crunchy shreds. As for the carrots, you’ll have to make nice with your box grater for the perfect shred but trust me—it’s worth it.

The secret to the best coleslaw dressing:
When it comes to classic coleslaw dressing, mayo is the way to go. That said, I find that mayo-based dressings can sometimes be overly heavy or cloyingly sweet and fatty, so I mixed in an extra amount of vinegar along with sharp, tangy Dijon mustard to lighten it up in the best way possible. I like using apple cider vinegar, but any lighter vinegar like red wine, white wine, or Champagne will work as well.

Can I make coleslaw ahead?
Well, sorta. If you want to work ahead, I recommend prepping the veggies and dressing and refrigerating them separately, so they stay crunchy and fresh for as long as possible. The veggies should be good for up to 1 day, the dressing for up to 5 days. When you're ready to serve, toss them together and call it good! If you really want to toss your coleslaw together beforehand, I recommend doing so no more than 2 hours ahead and storing it in the fridge until ready to serve. The veggies will soften a little, but they’ll still have adequate crunch!

What To Serve With Classic Coleslaw

• Pulled Pork: I’ll bet you saw this coming. Mounded on buns with coleslaw…words can’t do it justice!
• BBQ Grilled Chicken: Pork not your thing? No problem, this grilled chicken has got you covered. The extra-simple BBQ sauce is one for the back pocket.
• Best Classic Potato Salad: Why? Because your picnic (or potluck) needs a good potato salad to go with its excellent coleslaw.

Storage

Got leftovers? Store in an airtight container and keep refrigerated for up to 5 days. The coleslaw will gradually grow limp, so it’s best to eat it as soon as possible.