Just a great, classic, juicy Coleslaw recipe. Everything you want, none of the unnecessary extras. A staple for that’s even better the next day.
A great Coleslaw doesn’t need a ton of ingredients. All you need is cabbage, carrot and a terrific dressing.
I believe that Coleslaw should be JUICY. Just like it’s served up at KFC and other popular takeout chains.
And juicy means plenty of dressing. BUT if you just load up your dressing with tons of mayo, it weighs it down with too much fat, making the Coleslaw excessively rich and soaking the cabbage to the point of being soggy mush rather than the spaghetti-like texture of al-dente (sorry folks, that’s the best I can come up with to describe the texture of a great Coleslaw!).
So I like to make plenty of dressing with a combination of both mayonnaise and sour cream, plus mustard and celery salt for flavour, and vinegar to cut through the richness.
KEY TIP: GIVE IT TIME TO SOFTEN
To achieve that perfect Coleslaw texture, it needs time to soften so you don’t have stiff prints of cabbage poking out all over the place.
So the only must-do tip I have for Coleslaw is to give it time for the cabbage and carrot to soften and go limp. The salt and sugar in the dressing draws out the moisture from the cabbage, thinning out the rich dressing and making the Coleslaw ultra juicy.
Just as it should be! – Nagi x
Classic Coleslaw recipe to serve as a side salad or pile onto sandwiches! A terrific side that’s even better the next day. Try this on BBQ Pulled Pork Sandwiches! User slider to scale recipe – click on servings. Recipe video below.
7 cups green cabbage (, finely shredded (Note 1))
1 medium carrot (, shredded (1 1/2 cups))
1/2 cup Hellman's mayonnaise ((or other whole egg mayo))
1/2 cup sour cream or yoghurt, (full fat is best)
- 1/2 cup sour cream or yoghurt, (full fat is best)
- 2 tsp Dijon mustard
- 2 tbsp white sugar
- 3/4 tsp celery salt
- 1/4 tso black pepper