Equipment
* optional
Ingredients
Vegetables
- 300 g green cabbage, cored and finely shredded
- 150 g red cabbage, cored and finely shredded
- 100 g carrots, peeled and grated
- 50 g red onion, very thinly sliced
Tangy Spiced Dressing
- 45 ml apple cider vinegar
- 45 ml olive oil
- 10 g dijon mustard
- 15 ml maple syrup
- 2 g celery seed, whole
- 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
- 108 kcal
- Protein
- 1 g
- Carbohydrates
- 9 g
- Fat
- 8 g
- Fiber
- 3 g
- Sugar
- 5 g
- Sodium
- 241 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 232 mg
- Calcium
- 50 mg
- Iron
- 0.8 mg
- Magnesium
- 16 mg
- Phosphorus
- 33 mg
- Zinc
- 0.3 mg
- Vitamin A
- 156 mcg
- Vitamin C
- 34 mg
- Vitamin E
- 1.3 mg
- Vitamin K
- 55 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.07 mg
- Riboflavin
- 0.09 mg
- Niacin
- 0.4 mg
- Folate
- 31 mcg
- Water
- 100 g
Sources: USDA FoodData Central
Method
Core and finely shred the green and red cabbage using a sharp knife or a mandoline. Place the shredded cabbage into a large mixing bowl.
Peel and grate the carrots, and thinly slice the red onion. Add them to the large mixing bowl with the cabbage.
In a small mixing bowl, combine the apple cider vinegar, olive oil, Dijon mustard, maple syrup, celery seed, kosher salt, and black pepper. Whisk vigorously until the dressing is fully emulsified.
Pour the emulsified dressing over the mixed vegetables. Use tongs or clean hands to toss the mixture thoroughly, ensuring every strand of cabbage is coated in the dressing.
Cover the bowl and let the coleslaw rest in the refrigerator for at least 30 minutes before serving to allow the flavors to meld and the cabbage to slightly soften.
Chef's Notes
- To achieve a restaurant-quality texture, use a mandoline slicer set to a 1.5mm thickness for the cabbage. Consistent sizing ensures even flavor distribution.
- Celery seed is the secret ingredient in classic American diner slaws. Do not substitute with celery salt unless you reduce the kosher salt in the recipe.
- If preparing more than 4 hours in advance, keep the dressing and the vegetables in separate containers and toss 30 minutes before serving to prevent the red cabbage from bleeding deeply into the rest of the ingredients.
- Massaging the cabbage lightly for about 30 seconds before adding the dressing can help break down the tough cell walls, resulting in a more digestible and flavorful slaw.
Storage
Refrigerator: 3 days — Cabbage will soften and release water over time. Toss before serving.
Troubleshooting
Coleslaw is too watery
Cause: Salt in the dressing drew excessive moisture out of the cabbage during a long resting period
Fix: Use a slotted spoon to serve, leaving the excess liquid behind in the bowl
Prevention: For make-ahead slaw, lightly salt the shredded cabbage in a colander, let sit for 1 hour, squeeze out excess liquid, then proceed with the recipe using less salt in the dressing
Dressing tastes too acidic
Cause: Imbalance in vinegar to sweetener ratio or highly acidic apple cider vinegar
Fix: Add an extra 5ml of maple syrup or a pinch of sugar, mix well, and let rest for 10 minutes
Prevention: Measure ingredients precisely and taste dressing before tossing with vegetables
Cultural Context
The term coleslaw stems from the Dutch word koolsla, which translates directly to cabbage salad. When Dutch settlers brought the dish to the Americas, it evolved significantly. While mayonnaise-based versions became widespread in the 20th century, vinegar-based slaws reflect the older, traditional preservation methods and remain extremely popular in regions like the Carolinas, where the sharp tang perfectly cuts through rich, smoked barbecue meats.
