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Coleslaw Recipe
TahiraJaved

Coleslaw in 10 Minutes for Irresistible Creamy Crunch

This creamy coleslaw combines crisp cabbage, fresh carrots, and a rich, tangy homemade dressing. Quick, refreshing, and irresistibly crunchy, it's the perfect side dish for BBQs, picnics, and family dinners!
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Prep Time 10 minutes
Cook Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 25 minutes
Servings: 8 People
Course: Side Dish
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

For the Slaw:
  • 1 medium green cabbage about 1 3/4 lb cored and thinly shredded
  • 2 large carrots peeled and shredded
  • 1/4 cup finely chopped red onion or 3 green onions, sliced
  • 1 tsp kosher salt for salting the cabbage
For the Creamy Dressing:
  • 1/2 cup mayonnaise
  • 1/4 cup full fat sour cream
  • 2 tbsp apple cider vinegar
  • 1 tbsp fresh lemon juice
  • 2 tbsp granulated sugar
  • 1 tbsp yellow mustard
  • 1 tsp celery seed
  • 1/2 tsp fine salt
  • 1/2 tsp black pepper
For Garnish:
  • 1 tbsp chopped fresh parsley

Equipment

  • 1 Large colander: drains the salted cabbage so the water drips away
  • 1 Salad spinner: dries the rinsed cabbage so the dressing clings
  • 1 Sharp chef’s knife: cuts thin, even shreds with no crushing
  • 1 Box grater or food processor shredding disc: shreds carrots and cabbage quickly
  • 1 Large mixing bowl: gives you room to toss without spilling
  • 1 Small whisk: blends the dressing until smooth and the sugar dissolves

Method
 

  1. Toss the shredded cabbage with 1 tsp kosher salt in a colander and let it rest for 20 minutes.
  2. Rinse the cabbage under cold water and spin it completely dry.
  3. Whisk the mayonnaise, sour cream, vinegar, lemon juice, sugar, mustard, celery seed, salt, and pepper until smooth.
  4. Toss the cabbage, carrots, and onion with three quarters of the dressing, adding more if needed.
  5. Chill for 30 minutes to 2 hours, then stir, garnish with parsley, and serve cold.
    6. Salt the cabbage for 20 minutes, then rinse and dry it completely; this one step pulls out the water that makes coleslaw soggy and watery.

Notes

  • Shred the cabbage into thin strips, about 1/8 inch wide.
  • Toss with the dressing within 2 hours of serving for the best crunch.
  • Taste after chilling and adjust the vinegar, sugar, and salt.
STORAGE: Refrigerate in an airtight container up to 4 days; do not freeze.
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