She Strengthens

The Secret to Making Perfect Coleslaw Every Time

Get Ready for a Flavorful Twist

When it comes to coleslaw, most people think it’s a side dish that’s just, well, okay. But what if you could elevate it to a whole new level? With a few simple tricks, you can create a coleslaw that’s not only delicious but also easy to make.

Start with the Right Cabbage

The key to making great coleslaw is to start with the right type of cabbage. You can use either green or red cabbage, but make sure it’s fresh and of high quality. A small head of cabbage weighing around 2 pounds is perfect for this recipe.

Salt and Let it Sit

To remove excess moisture from the cabbage, sprinkle it with kosher salt and let it sit for at least an hour. This step is crucial, as it will help the cabbage absorb the flavors of the dressing better.

The Dressing Makes All the Difference

While the cabbage is sitting, prepare the dressing by mixing together cider vinegar, mayonnaise, sour cream, Dijon mustard, granulated sugar, caraway or celery seeds, and freshly ground black pepper. This light and creamy dressing has a nice balance of tangy and sweet flavors.

Add Some Fresh Flair

To give your coleslaw some extra flavor and freshness, add chopped fresh herbs like parsley, chives, or dill. You can also add some grated carrots for extra crunch and color.

Putting it All Together

Once the cabbage has released its excess moisture, squeeze out as much liquid as possible and add it to the dressing. Mix well to combine, then stir in the grated carrots and reserved onion-vinegar mixture. Season with additional salt and pepper to taste.

Serve and Enjoy

Your delicious coleslaw is now ready to be served. You can serve it immediately or store it in a tightly sealed container in the refrigerator for up to 1 day.

Recipe Details

Yields: About 2 quarts
Difficulty: Easy
Total Time: 1 hour 10 minutes
Active Time: 10 minutes

Ingredients

• 1 small head of green or red cabbage (about 2 pounds)
• 1 1/2 teaspoons kosher salt, plus more for seasoning
• 1/4 medium red onion, finely chopped
• 1/4 cup cider vinegar
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 teaspoon Dijon mustard
• 1 teaspoon granulated sugar
• 1/2 teaspoon caraway or celery seeds
• 1/4 teaspoon freshly ground black pepper, plus more for seasoning
• 2 medium carrots, peeled and grated on the large holes of a box grater