Description
A classic coleslaw recipe featuring finely shredded green cabbage and carrot tossed in a creamy, tangy dressing made from mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, celery salt, and black pepper. Perfect as a side dish for BBQs, sandwiches, or picnics, with a refreshing crunch and balanced flavors.
Ingredients
Scale
Vegetables
- 7 cups green cabbage, finely shredded
- 1 medium carrot, shredded (1 1/2 cups)
Dressing
- 1/2 cup Hellman’s mayonnaise (or other whole egg mayo)
- 1/2 cup sour cream or yoghurt, full fat is best
- 1 1/2 tbsp apple cider vinegar (or white wine vinegar)
- 2 tsp Dijon mustard
- 2 tbsp white sugar
- 3/4 tsp celery salt
- 1/4 tsp black pepper
Instructions
- Prepare the dressing. In a bowl, thoroughly mix together mayonnaise, sour cream (or yoghurt), apple cider vinegar, Dijon mustard, white sugar, celery salt, and black pepper until well combined and smooth.
- Combine vegetables and dressing. Place the finely shredded green cabbage and shredded carrot in a large mixing bowl. Pour the dressing over the vegetables and toss well to ensure even coating.
- Let the coleslaw rest. Set the coleslaw aside for at least 20 minutes, preferably 2 hours or more, allowing the cabbage to soften and the dressing to thin as moisture is drawn out. Overnight resting improves the flavor and texture even further.
- Serve and enjoy. Toss the coleslaw again before serving to redistribute dressing and flavors for the best taste and texture.
Notes
- 7 cups of shredded cabbage corresponds to less than half a medium cabbage or about one-quarter of a large cabbage (just smaller than a basketball in size).
- Coleslaw can be made ahead and kept dressed for up to 2 days, still good on Day 3, and acceptable up to 5 days refrigerated.
- You can store shredded cabbage and carrot separately in a ziplock bag with excess air squeezed out for up to 5 days, then add dressing just before serving.
- This recipe yields enough coleslaw to serve 6 to 8 people as a side dish, ideal for one batch of BBQ Pulled Pork Sandwiches.
- Variations include adding chopped or sliced onions, shallots/scallions sliced on the diagonal, substituting some green cabbage for red cabbage for color, or adding Granny Smith apples cut into batons.
