Classic Coleslaw
Cabbage, carrot, onion, and a tangy mayo dressing. The barbecue and burger sidekick; better made the day before so the cabbage softens slightly and the dressing soaks in. The shop-bought kind doesn't compare.
Overview
Cabbage is shredded finely; carrots and onion are shredded or grated alongside. Salt is added to draw moisture out so the dressing isn't watered down later. Once squeezed dry, the vegetables are tossed with a mayo-mustard-vinegar dressing and refrigerated to settle.
Ingredients
Salad
- ½ medium white cabbage (about 500 g; very finely shredded)
- 2 carrots (coarsely grated)
- 1 red onion (small, very finely sliced)
- 1 teaspoon salt (to draw moisture)
Dressing
- 6 tablespoons mayonnaise
- 2 tablespoons natural yogurt (or soured cream)
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar (or cider vinegar)
- 1 teaspoon caster sugar
- ½ teaspoon celery salt (or ¼ teaspoon ground celery seed)
- salt
- pepper
Optional
- 2 tablespoons chopped chives (or parsley)
- 1 apple (julienned or grated, for sweetness and crunch)
Method
Stage 1 - Salt the cabbage
- Toss the shredded cabbage with the salt in a colander.
- Let sit for 30 minutes; the salt draws out moisture (this is what stops the slaw being watery later).
- Rinse briefly under cold water; squeeze hard in a clean cloth or your hands to expel as much liquid as possible.
Stage 2 - Combine
- Tip the squeezed cabbage into a bowl with the grated carrot and sliced onion.
Stage 3 - Dressing
- Whisk all the dressing ingredients in a small bowl.
Stage 4 - Toss and rest
- Pour the dressing over the vegetables; toss thoroughly.
- Refrigerate at least 1 hour (or overnight); the slaw improves with time.
Stage 5 - Serve
- Stir before serving.
- Stir in herbs or apple if using.
Notes
- Salt and squeeze: The structural step that separates good coleslaw from a watery sad bowl. Don't skip.
- Make ahead: A day in the fridge is ideal; flavours marry, cabbage softens just enough.
- Variations: Sub mayo with all yogurt for lighter; add raisins or sultanas for a Waldorf lean; horseradish in the dressing is excellent with beef.
Storage
- Keeps 3-4 days refrigerated; the cabbage softens day by day but flavour holds.
- Doesn't freeze.
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