Man there are a whole lot of coleslaw, and coleslaw like recipes.  Obviously, you can use a ton of different ingredients….then of course, the variations on dressings, is almost as endless.  I could spend a few years creating a website solely dedicated to coleslaw, but I’m not going to do that.  Instead, this recipe video, I’m going to show you a fairly simple, straightforward coleslaw, with just 4 vegetables, and a simple mayo based dressing.  As this version is so easy to make, I use it as my standard, and then add any additional vegetables, or herbs that happen to be in season and looking good.  Hope you enjoy it!!

Recipe Overview and Keys to Success

  • Unlike traditional green salads, I think it’s ok to dress a coleslaw ahead of time; in fact I prefer it.  Cabbage will hold its shape and texture much longer than lettuce, and so giving it time to “marinate” helps soften the cabbage and blend the flavors.
  • The dressing to vegetable ratio is key, and I can’t tell you what “the best” amount is.  I like it fairly lightly dressed, but some may want it heavier; remember you can always add more dressing after mixing if you find it too light so add in a few stages
  • Water is the enemy of coleslaw.  If you’re washing the vegetables, make sure you dry them very well before mixing everything together – otherwise you waterlog the dressing, and it tastes very bland

RECIPE FOR COLE SLAW

Ingredients (for 7 – 8 servings)

  • 1 head of white cabbage
  • ½ head of red cabbage
  • 1 half red onion
  • 1 large carrot
  • 1 cup mayo
  • 1 – 2 tablespoons mustard
  • 2 -3 tablespoons sour cream
  • 1 tablespoon honey
  • Salt and Pepper
  • Teaspoon of honey
  • A few dashes apple cider vinegar

How to Make Coleslaw:

  • The first step is to prepare and cut the vegetables
  • Remove the outer leaves of the cabbage and discard
  • Cut the white cabbage in half, and remove the core/stem with a “v” cut
  • With the flat side of the cabbage on the cutting board, julienne the cabbage, making long thin strips
  • Repeat with the red cabbage, and move both into a large bowl
  • Peel the carrot, and then shred it, using a grater, add to the cabbage
  • Julienne the red onion, and soak/wash the pieces in cold water for 30 seconds to a minute; this will wash off some of the acid and make them milder in flavor;
  • Add them to the other vegetables
  • In a separate bowl combine the mayo, sour cream, mustard, honey, vinegar, and salt and pepper to form a dressing
  • Taste the dressing for seasoning and adjust if needed
  • Add the dressing to the vegetables and toss to coat; I like to add it in a few batches to ensure that I use the right amount of dressing
  • If needed, you can always make a bit more dressing
  • Once tossed give it a taste and then decide if you need more salt, pepper, or dressing
  • I like to make my coleslaw a couple hours in advance and keep it in the fridge

Hope you enjoy it!!