Classic Creamy Coleslaw
In short: Finely shredded cabbage and carrot in a tangy mayonnaise dressing. The classic creamy slaw for barbecue, burgers and sandwiches. It takes about 20 min in total and makes 8 servings.
- Prep
- 20 min
- Cook
- 0 min
- Resting
- 1 h
- Total
- 20 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 175 kcal
Coleslaw is the cool, crunchy side that goes with barbecue, fried chicken, pulled pork and burgers. The classic version is just shredded cabbage and carrot in a tangy mayonnaise dressing with a little sugar, mustard and vinegar. The trick for a good one is to cut the cabbage very fine and give it an hour to soften slightly in the dressing without drowning in its own water. It is at its best after a spell in the fridge.
Instructions
- Cut the cabbage into quarters, remove the core and shred it as thinly as you can with a sharp knife or the slicing disc of a food processor. Put it in a large bowl with the carrots and spring onions.
- Whisk the mayonnaise, vinegar, sugar, mustard, celery seeds, salt and pepper in a small bowl until smooth.
- Pour the dressing over the cabbage mixture and toss until everything is well coated.
- Cover and chill for at least 1 hour, so the cabbage softens slightly and the flavors blend.
- Stir again and taste for salt, vinegar and sugar. Drain off any liquid that has collected before serving.
Tips
- For a lighter slaw, replace half of the mayonnaise with plain unsweetened dairy-free yogurt. Red cabbage, apple matchsticks or raisins make good additions.
- For the crispest, driest slaw, toss the shredded cabbage with 1 teaspoon of salt, leave it for 30 minutes, squeeze it dry and cut the salt in the dressing to 1/4 teaspoon.
Questions and answers
How long does coleslaw keep?
Covered in the fridge, it keeps for 3 to 4 days. It releases some liquid as it sits, so stir before serving and drain if needed.
Can I make coleslaw ahead of time?
Yes. It improves after a few hours, so make it the morning of the day you serve it, or the day before. For maximum crunch, keep the dressing separate for up to 2 days.
Why is my coleslaw watery?
Cabbage releases water once it meets salt and sugar. Shred it finely, salt it and squeeze it dry before dressing, and drain off any liquid before serving.
How long does it take to make Classic Creamy Coleslaw?
About 20 min in total: 20 min of preparation and 0 min of cooking.
How many calories are in Classic Creamy Coleslaw?
About 175 kcal per serving, with 2 g of protein, 10 g of carbohydrates and 14 g of fat. These values are estimates.
Nutrition per serving
| Calories | 175 kcal |
|---|---|
| Protein | 2 g |
| Carbohydrates | 10 g |
| Fat | 14 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 355 mg |
Estimated values, calculated from the ingredients.
