American Coleslaw
The American picnic side: shredded green and red cabbage with carrot in a mayonnaise-and-cider-vinegar dressing seasoned with mustard and sugar.
Overview
Cabbage shreds very fine; carrot grates; both rest with a generous pinch of salt for 20 minutes to draw out water (squeeze before dressing). A dressing of mayo, sour cream (or buttermilk), Dijon, cider vinegar, sugar, celery seed, salt and pepper whisks. Toss; rest at least 30 minutes before serving, flavours need time to mingle.
Ingredients
- 500 g green cabbage (very finely shredded)
- 200 g red cabbage (very finely shredded)
- 2 carrots (medium, grated)
- 1 tablespoon salt (for sweating)
- 4 spring onions (sliced thin, optional)
Dressing
- 6 tablespoons mayonnaise
- 3 tablespoons sour cream (or buttermilk for a tangier version)
- 2 tablespoons cider vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons caster sugar
- 1 teaspoon celery seed (optional, classic American)
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Method
Stage 1 - Sweat the cabbage
- Toss the green and red cabbage with the carrot and the tablespoon of salt in a colander.
- Leave over the sink 20 minutes - water drips out.
- Squeeze handfuls hard. Pat dry.
Stage 2 - Dressing
- Whisk all dressing ingredients in a wide bowl until smooth.
Stage 3 - Combine
- Add the squeezed cabbage, carrot, and spring onions (if using) to the dressing.
- Toss thoroughly.
Stage 4 - Rest
- Cover; refrigerate at least 30 minutes.
Stage 5 - Serve
- Stir again; taste; adjust salt, sugar or vinegar.
- Serve cold alongside burgers, fried chicken, pulled pork or brisket.
Notes
- Sweat the cabbage: Skipping this step gives watery, weepy slaw within hours. Twenty minutes is enough.
- Cider vinegar + sugar: The classic American sweet-sour balance. Don't use white vinegar (too sharp) or balsamic (wrong colour).
- Make ahead: Coleslaw is better the next day; keeps 4 days. Don't dress more than 24 hours ahead - it weeps after that.
Storage
- Refrigerate 4 days. Stir before serving.
- Doesn't freeze.
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