Description
This is the definitive coleslaw recipe for your next barbecue or outdoor gathering. By balancing crisp, thin ribbons of cabbage and grated carrots with a creamy, zesty dressing, this slaw offers a refreshing crunch that perfectly complements heavy grilled favorites. The secret technique of salting the vegetables to remove excess moisture ensures a perfect texture that stays crisp, avoiding the common pitfall of a watery, soggy salad. Restaurant-quality results are easily achievable in your own kitchen with this simple, reliable approach.
Ingredients
1 head Green Cabbage
2 large Carrots
1 cup Mayonnaise
2 tbsp Apple Cider Vinegar
1 tbsp Sugar
1 tsp Celery Seed
Salt to taste
Black Pepper to taste
Instructions
Slice the green cabbage into very thin ribbons using a sharp chef knife or a mandoline.
Peel and grate the carrots using the medium setting on a standard box grater.
Combine the cabbage and carrots in a large colander and toss with one teaspoon of salt.
Let the mixture sit for ten minutes then squeeze out as much moisture as possible using a clean towel.
Whisk the mayonnaise, apple cider vinegar, sugar, and celery seed in a medium mixing bowl until smooth.
Season the dressing with black pepper to preference.
Mix the dressing into the dried cabbage mixture until every piece is thoroughly coated.
Cover the bowl and refrigerate for at least one hour before serving to allow flavors to meld.
Notes
Ensure you squeeze the cabbage well as this is the secret to a non-soggy slaw.
Adjust salt and pepper levels only after the refrigerator resting period, as the flavors develop over time.
Keep refrigerated until ready to serve for food safety.
- Prep Time: 15
- Category: Trends Recipes
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 145
- Sugar: 5g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 10mg