You'll love this classic coleslaw recipe! Start by shredding crisp green cabbage and carrots. Mix up a tangy dressing with mayonnaise, vinegar, sugar, salt, and pepper. Toss the veggies with the dressing until they're evenly coated, then chill for 30 minutes so the flavors can meld. Serve this refreshing slaw as a side or topping for burgers and sandwiches. The key is using fresh, high-quality ingredients – that'll make all the difference in achieving that perfect balance of crunch and creaminess. Want to get creative? Try adding toasted almonds or a drizzle of honey for extra flavor. Continue reading to discover more delicious ways to customize your coleslaw.
Key Takeaways
- A classic coleslaw recipe combines shredded green cabbage, carrots, mayonnaise, vinegar, sugar, salt, and pepper for a tangy and creamy side dish.
- Shredding the vegetables into thin strips ensures an even texture, while the dressing should be mixed until smooth.
- Tossing the shredded vegetables with the dressing and refrigerating for at least 30 minutes allows the flavors to meld.
- Serving the coleslaw chilled enhances the refreshing crunch, and adjusting the seasoning before serving ensures a balanced taste.
- Coleslaw is a versatile dish that can be enjoyed as a side or topping for burgers, sandwiches, and other summer meals.
History
Coleslaw, a beloved side dish, has its roots firmly planted in the 18th century. This cool, crunchy salad originated in the Netherlands, where it was known as "koolsla." Dutch settlers brought the recipe to America, and it quickly became a staple at picnics, barbecues, and family gatherings.
Over time, the dish evolved, with each region putting its own spin on the classic ingredients. Some added carrots or pineapple, while others preferred a creamy dressing.
Today, coleslaw remains a versatile and beloved dish, beloved for its ability to complement a wide variety of meals.
Whether you're serving up burgers, pulled pork, or fried chicken, a classic coleslaw is the perfect accompaniment. Its refreshing crunch and tangy flavor make it a must-have on any summer table.
Recipe
Classic Coleslaw Recipe
Coleslaw is a beloved side dish that complements a wide variety of meals. This classic recipe offers a perfect balance of crunchy vegetables, tangy dressing, and a touch of sweetness. Whether you're serving it at a backyard barbecue or pairing it with a hearty sandwich, this coleslaw is sure to be a crowd-pleaser.
The key to a great coleslaw lies in the freshness and quality of the ingredients. By using crisp, vibrant cabbage and carrots, and whipping up a dressing that strikes the right chord between richness and acidity, you can create a side dish that truly elevates your meal.
Ingredients:
- 1 medium head of green cabbage, shredded
- 2 carrots, peeled and grated
- 1/2 cup mayonnaise
- 2 tablespoons white vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
In a large bowl, combine the shredded cabbage and grated carrots.
In a separate bowl, whisk together the mayonnaise, vinegar, sugar, salt, and black pepper until well combined.
Pour the dressing over the cabbage and carrots, and toss gently until the vegetables are evenly coated.
Cover and refrigerate for at least 30 minutes, or up to 24 hours, to allow the flavors to meld.
When serving, the coleslaw can be enjoyed as a side dish or used as a topping for burgers, pulled pork, or other dishes.
To keep the coleslaw crisp and fresh, avoid letting it sit at room temperature for too long.
If you have any leftovers, store them in an airtight container in the refrigerator for up to 5 days.
Cooking Steps
Shred the cabbage and carrots into thin strips.
Next, whisk together the dressing ingredients in a bowl.
Toss the shredded cabbage and carrots with the dressing until everything is evenly coated, then refrigerate the coleslaw for at least 30 minutes before serving for the best texture.
Step 1. Shred Cabbage and Carrots
Once you've gathered the necessary ingredients, you'll want to begin by shredding the cabbage and carrots.
Start with the cabbage – place it on a cutting board and, using a sharp knife, thinly slice it into long, thin strips. You can also use a mandoline slicer or food processor with a shredding attachment to make this step even quicker.
Next, move on to the carrots. Peel them, then use the same slicing or shredding technique to break them down into small, matchstick-like pieces. Be careful to maintain a consistent size – this will help the coleslaw have a nice, even texture.
As you shred the vegetables, try to work quickly but carefully. You want them to be finely shredded, but not so thin that they become mushy.
Once you've shredded everything, give the piles a gentle mix to combine the cabbage and carrots.
Now you're ready to move on to the next step – making the dressing!
Step 2. Mix Dressing Ingredients
With the cabbage and carrots prepared, you can now turn your attention to the dressing. In a medium-sized bowl, combine the mayonnaise, sour cream, white vinegar, sugar, salt, and pepper. Whisk these ingredients together until they're well blended and the dressing has a smooth, creamy consistency.
Next, add a splash of lemon juice to the dressing. This will help balance the richness and provide a bright, tangy note. Give the dressing another stir to incorporate the lemon juice evenly.
Taste the dressing and adjust the seasoning as needed. If it's a little too tart, add a touch more sugar. If it needs more salt or pepper, don't be afraid to give it a sprinkle. The goal is to create a perfectly balanced dressing that complements the crunchy cabbage and carrots.
Once you're satisfied with the flavor, the dressing is ready to be tossed with the shredded vegetables.
Step 3. Toss Cabbage and Carrots With Dressing
Transfer the prepared cabbage and carrots to a large mixing bowl. Pour the creamy dressing you just made over the vegetables and use tongs or two forks to toss everything together until the cabbage and carrots are evenly coated.
Be gentle but thorough, ensuring the dressing is distributed throughout.
Once the slaw is nicely dressed, give it a taste. Does it need a bit more salt or pepper? Feel free to adjust the seasoning to your liking. The dressing should cling to the vegetables without making the slaw soupy. If it seems a tad dry, you can drizzle in a tablespoon or two of extra dressing.
Alright, now your classic coleslaw is ready to be chilled until serving. Pop the bowl in the fridge for at least 30 minutes to let the flavors meld. This allows the cabbage to soften slightly and the dressing to thicken up.
When you're ready to enjoy, give the slaw one more gentle toss before serving.
Step 4. Refrigerate Coleslaw Before Serving
After tossing the cabbage and carrots with the creamy dressing, pop the bowl in the fridge for at least 30 minutes. This chilling time allows the flavors to meld and the coleslaw to firm up.
You don't want to serve it right away – it'll be much better once the ingredients have had a chance to chill and marinate together.
While you wait, you can start prepping the rest of your meal. The coleslaw will keep in the fridge for up to 5 days, so you can make it in advance if you'd like.
When you're ready to serve, give it a good stir to redistribute the dressing. Taste and add a pinch more salt or pepper if needed.
Then scoop it into bowls and enjoy! The cool, crunchy coleslaw is the perfect accompaniment to grilled meats, sandwiches, or barbecue. It's a classic side dish that's sure to please.
Step 5. Serve Immediately for Best Texture
While chilling the coleslaw helps develop the flavors, you'll want to serve it immediately for the best texture. The cool, crunchy cabbage and carrots are at their peak when freshly mixed with the tangy dressing. As the coleslaw sits, the vegetables will start to release moisture and become soggy.
For a vibrant, crisp slaw, transfer it from the fridge to the table right before serving. Give the ingredients a quick toss to distribute the dressing evenly. The cool, creamy dressing combined with the snappy texture of the fresh veggies creates an incredibly refreshing side dish.
Don't be afraid to serve the coleslaw as soon as you've mixed it up. The flavors may meld a bit more after an hour or two in the fridge, but you'll lose that perfect, just-made texture.
Enjoy the coleslaw at its crunchy best by serving it right away.
Final Thoughts
The classic coleslaw recipe is a versatile dish that can be enjoyed as a side or topping.
Whether you're hosting a backyard barbecue or packing a picnic lunch, this crunchy, creamy slaw is sure to be a hit.
Don't be afraid to get creative with your toppings – a sprinkle of toasted almonds or a drizzle of honey can really take it to the next level.
Frequently Asked Questions
Can I Substitute Mayonnaise With Yogurt in Coleslaw?
You can substitute mayonnaise with yogurt in coleslaw. The yogurt will provide a tangy, creamy texture, and it's a healthier alternative to mayonnaise. However, the flavor profile may be slightly different from the classic coleslaw.
How Long Does Homemade Coleslaw Last in the Fridge?
Homemade coleslaw will typically last 3-5 days in the fridge when stored properly in an airtight container. The exact shelf life can vary depending on the ingredients used and how fresh they were when you made the slaw.
Can I Add Fruit to My Coleslaw Recipe?
Yes, you can absolutely add fruit to your coleslaw recipe! Fruits like apples, pineapple, or mandarin oranges can add a delightful sweetness and texture to the classic creamy coleslaw. Go ahead and experiment with different fruit combinations.
What Are the Best Types of Cabbage for Coleslaw?
The best types of cabbage for coleslaw are green and red cabbage. They provide a crisp texture and vibrant colors that complement the other ingredients. You can also mix in napa or savoy cabbage for added crunch and flavor.
Can I Make Coleslaw Ahead of Time for a Party?
Yes, you can make coleslaw ahead of time for a party. Just be sure to store it in an airtight container in the refrigerator, and it'll stay fresh for up to 3 days. The flavors will actually improve over time.
