Crunchy Coleslaw
A bright, tangy coleslaw that pairs beautifully with grilled meats or serves as a stand-alone picnic side. It combines crunchy green and purple cabbage with a creamy dressing featuring mayonnaise and vinegar for a classic taste.
Ingredients
Vegetables
- 3 cups green cabbage, finely shredded Choose a firm head with tight leaves; chill the cabbage for the best shred.
- 2 cups purple cabbage, finely shredded Adds color and crunch; slice slightly thicker for texture contrast.
- 1 cup carrots, grated Grate on the large holes for texture and color.
Dressing
- ½ cup mayonnaise Use a neutral-tasting, high-quality mayo for best results.
- 1 tbsp white vinegar Provides straightforward acidity.
- ½ tbsp apple cider vinegar Adds depth to the dressing.
- 2 tsp sugar Balances the acidity.
- ½ tsp celery seed Enhances flavor; toast lightly for a bigger impact.
- to taste salt and black pepper Adjust according to preference.
Instructions
Make the dressing
- In a medium bowl whisk together the mayonnaise, white vinegar, apple cider vinegar, sugar, celery seed, a pinch of salt, and a few grinds of black pepper until smooth and slightly glossy.
- Taste and adjust the dressing to achieve a balance of creamy, sweet, and tangy flavors.
Prep the veggies
- Thinly slice the green and purple cabbage using a mandoline or sharp knife for consistent ribbons.
- Grate the carrots using the large holes of a box grater.
- Dry the shredded cabbage on a clean kitchen towel or paper towels for about 5 minutes to help the dressing cling.
Mix it up
- Combine the shredded cabbage and grated carrots into a large bowl.
- Pour the dressing over the vegetables and toss thoroughly until the strands are evenly coated.
- Taste and add more salt, pepper, or sugar if needed.
Chill and marry the flavors
- Cover the bowl and refrigerate for at least 1 hour before serving to allow flavors to meld.
- Serve cold, giving a quick toss before plating.
Notes
For best crunch, mix the dressing and cabbage just before serving. The slaw is best enjoyed fresh but can be stored in an airtight container in the fridge for up to 3 days.