Coleslaw

Name: Coleslaw
Total time: 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 small white cabbage (about 800 g); 2 carrots, grated; 1 small red onion, thinly sliced; For the dressing: 150 ml mayonnaise; 3 tbsp sour cream or Greek yoghurt; 2 tbsp apple cider vinegar; 1 tbsp sugar; 1 tsp Dijon mustard; 1/2 tsp celery seed (optional); salt, freshly ground pepper

Time: 20 min + resting6 servingsapprox. 150 kcal / serving (estimated)approx. 2 g protein / serving

Coleslaw (from the Dutch "koolsla", meaning cabbage salad) is the must-have side at American barbecues and fast-food restaurants: a cool, crunchy, slightly sweet-and-sour salad that is the perfect counterpoint to fatty meats.

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Method

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Quarter the cabbage, remove the core and slice the leaves very thinly (with a knife or a mandoline).
Put the cabbage in a large bowl, toss thoroughly with 1 teaspoon of salt and let it stand for 15-20 minutes to release its juices; squeeze it out if you like it crunchier.
Stir the dressing ingredients until smooth and season to taste.
Add the carrot and red onion to the cabbage and toss thoroughly with the dressing.
Chill for at least 30 minutes, ideally 2-3 hours, so the flavours blend.
Toss again before serving and adjust with salt, pepper and vinegar.

Source: Wikibooks Cookbook – Coleslaw I (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

Tips

Salting and resting the cabbage draws out its water, so the salad doesn't turn watery.
The thinner you slice it, the nicer and easier to eat it is.
Season again before serving: during resting the acidity and sweetness fade.
It keeps for 3 days in the fridge, but is wetter by the second day.

Frequently asked questions

Can it be made without mayonnaise?

Yes, as a vinegar-and-oil version: cider vinegar, olive oil, a little sugar and mustard.

What goes with it?

Pulled pork sandwiches, fried chicken, BBQ ribs and burgers.

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