Equipment
Ingredients
Vegetables
- 500 g green cabbage, finely shredded
- 100 g carrots, peeled and grated
Dressing
- 120 g mayonnaise, full fat
- 30 ml apple cider vinegar
- 15 g granulated sugar
- 5 g dijon mustard
- 2 g celery seeds
- 3 g kosher salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 177 kcal
- Protein
- 2 g
- Carbohydrates
- 9 g
- Fat
- 15 g
- Fiber
- 3 g
- Sugar
- 6 g
- Sodium
- 358 mg
- Saturated Fat
- 2 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 9 g
- Cholesterol
- 8 mg
- Potassium
- 211 mg
- Calcium
- 48 mg
- Iron
- 0.7 mg
- Magnesium
- 15 mg
- Phosphorus
- 35 mg
- Zinc
- 0.3 mg
- Vitamin A
- 147 mcg
- Vitamin C
- 32 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 0.9 mg
- Vitamin K
- 98 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.07 mg
- Riboflavin
- 0.05 mg
- Niacin
- 0.4 mg
- Folate
- 40 mcg
- Water
- 101 g
Sources: USDA FoodData Central
Method
Core the green cabbage and finely shred it using a chef's knife or mandoline. Peel and grate the carrot. Place both in the large mixing bowl.
In the small mixing bowl, combine the mayonnaise, apple cider vinegar, granulated sugar, Dijon mustard, celery seeds, kosher salt, and black pepper. Whisk vigorously until the sugar is fully dissolved and the dressing is smooth.
Pour the dressing over the shredded cabbage and carrots. Toss thoroughly to ensure all the vegetables are evenly coated.
Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours before serving. Toss once more immediately prior to serving to redistribute any dressing that has settled at the bottom.
Chef's Notes
- The thinness of your cabbage ribbons drastically affects the final texture. Thinner shreds will yield a softer, more delicate slaw, while a thicker cut provides more robust crunch.
- For an extra layer of complexity, replacing one quarter of the mayonnaise with sour cream or plain full-fat yogurt adds a subtle dairy tang that cuts through the richness.
- Celery seed is the foundational background flavor of classic deli coleslaw. It provides a savory, slightly bitter earthiness that bridges the gap between the sweet dressing and the brassica notes of the cabbage.
Storage
Refrigerator: 3 days — Store in an airtight container. Stir well before serving as dressing may settle.
Troubleshooting
Coleslaw is excessively watery, pooling liquid at the bottom of the bowl
Cause: The cabbage was very fresh and high in water content, releasing too much liquid when combined with the salty dressing
Fix: Use a slotted spoon to transfer the solid ingredients to a new bowl, discarding the excess liquid. Fold in an extra spoonful of mayonnaise if the flavor has become diluted
Prevention: For highly watery cabbage, toss the shredded cabbage with a teaspoon of salt in a colander, let sit for 1 hour, then squeeze out excess moisture before dressing
Dressing is too sharp or acidic
Cause: Imbalance between the vinegar and sugar, or sugar did not dissolve fully before mixing
Fix: Whisk a pinch of sugar and a teaspoon of mayonnaise into the slaw until the flavor balances
Prevention: Taste the dressing before combining it with the vegetables
Cultural Context
Originating from the Dutch term 'koolsla' meaning cabbage salad, coleslaw has evolved into a quintessential American side dish. It is an essential component of Southern barbecue and summer picnics, prized for its bright acidity and crunch, which serve as the perfect palate cleanser against rich, smoked meats and fried foods.
