I know what you’re thinking… So what’s the big deal about coleslaw? Well, I’ve found through the years there are a lot of bad coleslaws out there.
The way I see it there are a few things which are key to a delicious slaw.
1. When making a mayonnaise based dressing, it should not overwhelm the cabbage and other vegetables. The dressing should lightly coat the slaw, enhancing the flavor of the cabbage and other veggies , not disguising it. The goal is not to have a soupy slaw!
2. The quality of the slaw will be reflected in the quality of the cabbage and other add-ins you choose. Freshness definitely makes a difference.
3. A good slaw will benefit from chilling the bowl of prepared ingredients, covered, even before dressing it, and then chill it again briefly, after tossing with the dressing . This will give you a crisp, crunchy, flavorful slaw. It will also allow you to make the dressing ahead and let it sit a bit so the ingredients in your dressing have a chance to meld.
4. Slicing the cabbage on the thicker side , but not too thick, rather than very thin will make it a heartier slaw, and again, not overdressed.
Below is how I made this slaw above, but choose what you like, and I hope you find these tips helpful.
Yummy Coleslaw (feel free to double the recipe)
Ingredients
1/2 head of cabbage, sliced
1 medium carrot, peeled and julienned, or medium grated
½ large red pepper, small diced
1/4 cup yellow or white onion, chopped
¼ cup dried cranberries (add these when you dress the slaw)
Dressing
½ cup good mayonnaise (canola or olive oil based)
1 tablespoon apple cider vinegar
½ teaspoon celery salt
1 teaspoon celery seeds
1 scant teaspoon sugar
kosher salt to taste
freshly ground black pepper to taste
Combine ingredients for the slaw, cover and chill in refrigerator while you make the dressing. Mix the dressing well and let sit while slaw is chilling.
Dress the slaw, toss well, and chill again til ready to serve.
