Description
This refreshing coleslaw delivers the perfect balance of crunchy vegetables and a creamy, tangy dressing that elevates any meal. By employing a professional technique of salting the cabbage to draw out excess moisture, this recipe ensures a crisp texture that never becomes soggy. It is the ultimate side dish for summer barbecues and hearty dinners, offering a reliable, stable flavor profile that holds up beautifully in the refrigerator for several days.
Ingredients
1 medium head green cabbage, thin shredded
2 large carrots, grated or julienned
1 cup full-fat mayonnaise
3 Tbsp apple cider vinegar
2 Tbsp sugar
1 Tsp celery seed
Salt and pepper to taste
1 Tbsp salt (for drawing out cabbage moisture)
Instructions
Slice the cabbage into quarters and remove the thick core from the center.
Shred the cabbage thinly using a sharp knife or a mandoline slicer.
Place shredded cabbage in a colander and toss with one tablespoon of salt.
Drain the cabbage over a bowl for thirty minutes to draw out excess moisture.
Rinse the cabbage thoroughly with cold water to remove excess salt.
Pat the cabbage very dry with clean paper towels.
In a large mixing bowl, whisk together the mayonnaise, sugar, apple cider vinegar, celery seed, salt, and pepper.
Combine the dried cabbage and grated carrots into the dressing and toss until evenly coated.
Chill in the refrigerator for at least one hour before serving for optimal flavor development.
Notes
Ensure the cabbage is patted extremely dry after rinsing to prevent the dressing from becoming watery. You can store this coleslaw in an airtight container for up to three days in the refrigerator. The celery seed is crucial for an authentic flavor, do not omit it.
- Prep Time: 50
- Category: Summer Desserts
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 165
- Sugar: 7g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 10mg