Classic Coleslaw (American-Style)

Classic Coleslaw

Enjoy a timeless classic with this crisp and tangy coleslaw recipe, perfect as a refreshing side dish for your next barbecue or picnic.

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Prep Time 10 minutes mins

Chill Time 2 hours hrs

Total Time 2 hours hrs 10 minutes mins

Course Salad, Side Dish

Cuisine American

Servings 5 Cups

Equipment

• A mandolin (especially with a julienne blade), a food processor with a shredding attachment, or a good, sharp knife
• Cheese Grater (Optional) but good for the carrot and onion
• Normal Kitchen Utensils

Ingredients

  

• 3 C Shredded Green Cabbage
• 1 C Shredded Purple Cabbage
• 1/2 C Shredded Carrots 2-3 Medium Carrots
• 1/4 Medium Onion Red, White or Yellow (Optional)
• 2/3 C Mayonnaise Plus more if necessary
• 1 1/2 Tbsp White Sugar
• 1 1/2 Tbsp Apple Cider Vinegar Substitutes include white wine vinegar, red wine vinegar, and lemon juice
• Salt and Pepper to Taste

Instructions

 

• Shred your cabbage and add to a large, sealable bowl. Skip this step if you bought pre-shredded cabbage.
  3 C Shredded Green Cabbage, 1 C Shredded Purple Cabbage
• Shred your carrots and add to the same bowl. I recommend using the cheese grater or the shredding attachment on the food processor.
  1/2 C Shredded Carrots
• Grate the (optional) onion into the bowl.
  1/4 Medium Onion
• In a small bowl, mix the mayonnaise, sugar, vinegar and 1/4 tsp each of salt and pepper until combined.
  2/3 C Mayonnaise, 1 1/2 Tbsp White Sugar, 1 1/2 Tbsp Apple Cider Vinegar, Salt and Pepper to Taste
• Add this dressing to the cabbage mixture and stir to combine. Cover and refrigerate for at least two hours, until the coleslaw is chilled through and the flavors have had a chance to marry together.
• Taste for salt and pepper. If the coleslaw looks dry, add a little more mayo, but this is pretty rare. The dressing should have pulled a lot of moisture out of the vegetables.

  Stir before serving.

  Serve this slaw anywhere you would serve a sandwich. Its great as a side with fried fish or chicken, alongside barbeque, and even on sandwiches.

Notes

I often double this recipe. 

This is a basic recipe for coleslaw. Feel free to dress it up. Try adding some thinly sliced celery. I really like mixing in cubed ham and making it a simple meal. 

Keyword Cabbage, Carrots, Classic, Cool, Creamy, Salad, Tangy

The Origins of Classic Coleslaw

Did you know that classic coleslaw has roots tracing back to ancient Rome? Romans used a mixture of cabbage, vinegar, eggs, and spices to create a dish similar to what we now know as coleslaw.

How Coleslaw Got Its Name

The word “coleslaw” comes from the Dutch term “koolsla,” which means “cabbage salad.” Dutch settlers brought this recipe to America in the late 1700s. The word “kool” refers to any plant belonging to the cabbage family, which is central to this dish. The recipe evolved over time, incorporating different ingredients and dressings to suit various tastes and regions.

Quick Facts About Coleslaw

1. Variety in Dressings: While the classic version uses a mayonnaise-based dressing, there are many variations. Some recipes use a vinegar-based dressing, which provides a tangier taste. In parts of the southern United States, coleslaw might have a mustard-based dressing, adding a spicy kick.
2. Health Benefits: Coleslaw is more than just tasty. Cabbage, the main ingredient, is low in calories and packed with nutrients. It provides vitamin C, vitamin K, and dietary fiber. The antioxidants in cabbage can help reduce inflammation and improve digestion.
3. Popularity in Barbecues: Coleslaw is a staple at American barbecues and picnics. Its cool, crisp texture pairs perfectly with hot, grilled meats. It’s also a common topping for pulled pork sandwiches, adding a refreshing crunch.
4. Global Influence: Different cultures have their own versions of coleslaw. In Korea, kimchi—fermented cabbage with spices—shares similarities with coleslaw. In Germany, sauerkraut is another close relative. Each version showcases how cabbage can be transformed with different flavors and techniques.

Making the Perfect Slaw

The key to a great coleslaw lies in its balance of flavors and textures. The most basic slaws consist of fresh, crisp cabbage contrasted with a creamy, tangy dressing. For a little zest, try including shredded carrots, red cabbage, and onion. Some recipes even add apples for a touch of sweetness. Letting the coleslaw sit in the refrigerator for a few hours allows the flavors to meld together, enhancing its taste.

Coleslaw is versatile, easy to make, and a crowd-pleaser at any gathering. Now that you know more about its history and variations, you can appreciate this classic dish even more. Try it as a side at your next barbeque, in a sandwich, or even topped on some West Virginia Slaw Dogs. Enjoy your homemade coleslaw and experiment with different ingredients to find your perfect version!

_{Some content generated with the help of ChatGPT | OpenAI: https://www.openai.com/}