Coleslaw With Creamy Tangy Dressing

coleslaw
Diana Rattray
Ratings (35)
  • Total: 15 mins
  • Prep: 15 mins
  • Cook: 0 mins
  • Yield: 8 to 10 Servings
Nutritional Guidelines (per serving)
223 Calories
19g Fat
13g Carbs
2g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

There are as many versions of coleslaw as there are neighborhood cookouts, but a traditional recipe often seems to be the party favorite. This coleslaw recipe has a tangy, sweet, and creamy dressing made of mayo, sugar, vinegar, and celery seed. Feel free to experiment a bit with the amounts of sugar and vinegar in the recipe to get the balance of flavors to your liking.

This is an excellent coleslaw to fix for a cookout served alongside baked beans and other salads. It is also great as a condiment for barbecue sandwiches; pile a few tablespoons of coleslaw on a pulled pork sandwich or even a hot dog. It's also perfect with fried fish or seafood and a side of crispy French fries. You may also want to try it on fish tacos.

Ingredients

  • 1 medium head green cabbage (about 2 pounds)
  • 1 carrot (shredded)
  • 1 tablespoon minced onion
  • 1 to 1 1/4 cups mayonnaise (or to taste)
  • 1/3 cup sugar
  • 1/4 cup vinegar
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon ground black pepper (or to taste)
  • Salt (to taste)

Steps to Make It

  1. Shred cabbage into a large bowl; add carrot and onion.

  2. Combine mayonnaise, sugar, vinegar, and celery seed in a bowl or jar and whisk or shake. Taste and adjust seasonings, adding salt and pepper to taste, or more mayonnaise and a bit more vinegar if too sweet for your liking.

  3. Gradually add dressing to the shredded cabbage mixture, tossing as you add, until the cabbage is well moistened.

  4. Refrigerate to chill thoroughly.

Tips

  • If you like your coleslaw crunchy, you may want to salt the cabbage beforehand—this will remove any moisture from the vegetable and help retain its crispness over time. Place the shredded cabbage in a colander and toss with about 1 tablespoon of salt. Let sit for 1 to 2 hours and then using a wooden spoon, press to remove any water; or place cabbage in a towel and squeeze to remove all of the moisture. While the cabbage is sitting, it will seem as if it is getting soggy and limp, but once you remove the water, you are left with a firm and crisp strand of cabbage.
  • If time allows, give the slaw at least 1 to 2 hours in the refrigerator for the best flavor.

Recipe Variations

  • For quicker preparation, replace the cabbage with about 1 1/2 to 2 pounds of purchased shredded coleslaw mix.
  • Add about 1 cup of shredded purple cabbage for extra color; just keep in mind that the coleslaw will take on a pink color as the mixture sits.
  • If you are trying to cut down on sugar, you can replace all or part of the sugar with the equivalent of a sugar replacement.