Chef Dean
Antipasto Tortellini Salad
Plump cheese tortellini tumbled with the greatest hits of the Italian deli counter, all glossed in a garlicky herb vinaigrette that improves as it sits. This is the potluck dish that comes home empty.
Culinary Explorer
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Classic Creamy Coleslaw
Created by
Shatteringly crisp cabbage and sweet carrot shreds dressed in a tangy, creamy coating that improves with every hour it rests. The only slaw recipe you'll ever need for pulled pork, fried fish, or a Tuesday night hot dog.
Salads
American
BBQ
20 min
Active Time
0 min cook•20 min total
Yield8 servings
Every barbecue joint worth its smoke has a version of this slaw. It arrives in a paper cup alongside your brisket or piled atop your pulled pork sandwich, and it does what no other side can do: it cuts through richness, provides crunch against tender meat, and reminds your palate that contrast is everything.
The technique matters more than the ingredient list suggests. Most coleslaw failures come down to one sin: watery dressing pooling at the bottom of the bowl. We solve this by salting and draining the cabbage before it ever meets the mayonnaise. Thirty minutes of patience eliminates hours of disappointment.
I learned this method from a pitmaster in Memphis who made his slaw the night before and kept it covered in the walk-in. By the time it hit plates at noon, the cabbage had absorbed just enough dressing to taste complete while still snapping between your teeth. That balance, that interplay of tender and crisp, creamy and sharp, is what separates forgettable slaw from the version people request the recipe for.
The technique, the tradition, and the story behind every dish.
Discover Culinary ExplorerIngredients
green cabbage
Quantity
1 medium head (about 2 pounds)
large carrots
Quantity
2
peeled
yellow onion
Quantity
1/2 medium
very finely minced
mayonnaise
Quantity
1 cup
apple cider vinegar
Quantity
3 tablespoons
granulated sugar
Quantity
2 tablespoons
Dijon mustard
Quantity
1 tablespoon
celery seed
Quantity
1 teaspoon
kosher salt
Quantity
1 teaspoon, plus more for salting cabbage
black pepper
Quantity
1/2 teaspoon
freshly ground
cayenne pepper
Quantity
pinch
| Ingredient | Quantity |
|---|---|
| green cabbage | 1 medium head (about 2 pounds) |
| large carrotspeeled | 2 |
| yellow onionvery finely minced | 1/2 medium |
| mayonnaise | 1 cup |
| apple cider vinegar | 3 tablespoons |
| granulated sugar | 2 tablespoons |
| Dijon mustard | 1 tablespoon |
| celery seed | 1 teaspoon |
| kosher salt | 1 teaspoon, plus more for salting cabbage |
| black pepperfreshly ground | 1/2 teaspoon |
| cayenne pepper | pinch |
Equipment Needed
- •Large chef's knife or mandoline
- •Box grater
- •Large colander
- •Clean kitchen towels
- •Large mixing bowl
Instructions
- 1
Quarter and core the cabbage
Remove any bruised or wilted outer leaves from the cabbage. Cut it in half through the core, then into quarters. Slice out the dense white core from each quarter at an angle. The core is fibrous and unpleasant. Don't skip this step thinking it won't matter. It will.
- 2
Shred the cabbage
Working with one quarter at a time, slice the cabbage crosswise into thin ribbons, about an eighth-inch wide. Use your sharpest knife. Dull blades bruise the leaves and release bitter juices. You want clean cuts that leave each ribbon distinct. Transfer to your largest mixing bowl as you work.
A mandoline produces beautiful uniform shreds if you have one. Set it to the thinnest setting and work carefully. Cabbage is slippery. - 3
Prepare the carrots
Grate the carrots on the large holes of a box grater. You want substantial shreds that provide texture and sweetness, not wispy threads. Add them to the bowl with the cabbage.
- 4
Salt and drain the vegetables
Sprinkle two teaspoons of kosher salt over the cabbage and carrots. Toss thoroughly with your hands, massaging the salt into the shreds. Let stand for thirty minutes. The salt draws out excess moisture that would otherwise dilute your dressing and make the slaw weep on the plate.
This step is not optional. Unsalted cabbage releases water for hours after dressing, turning your slaw into soup by the time you reach the picnic table. - 5
Build the dressing
While the cabbage drains, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, one teaspoon of salt, black pepper, and cayenne in a medium bowl. Whisk vigorously for thirty seconds until completely smooth and slightly loosened. The vinegar and mustard will emulsify with the mayonnaise, creating a dressing that clings rather than pools. Taste it. It should be tangy, slightly sweet, with a gentle warmth from the pepper. Adjust now, before it meets the cabbage.
- 6
Drain and dry the vegetables
Transfer the salted cabbage and carrots to a colander and press firmly to expel liquid. You'll be surprised how much water emerges. Spread the vegetables on a clean kitchen towel, roll it up, and press again. The drier your cabbage, the creamier your finished slaw.
- 7
Combine and fold
Return the dried vegetables to a clean, dry bowl. Add the minced onion. Pour the dressing over the top and fold with a large spatula until every shred is lightly coated. Work gently. You're dressing a salad, not kneading bread. The slaw should glisten but not swim.
- 8
Rest and serve
Cover the bowl and refrigerate for at least one hour, preferably two. This resting period is where the magic happens. The flavors marry, the cabbage softens just slightly while retaining its crunch, and the dressing penetrates each shred. Taste again before serving and adjust salt if needed. Serve cold, straight from the refrigerator.
Coleslaw made the morning of your barbecue will taste better than slaw made an hour before. Time is an ingredient here.
Chef Tips
- •Choose a cabbage that feels heavy for its size with tightly packed leaves. Loose, airy heads have been sitting too long and lack the moisture content that makes good slaw.
- •Mayonnaise quality matters. Hellmann's and Duke's are the standards of American slaw. Avoid anything labeled 'light' or 'olive oil based' as they break down when mixed with vinegar.
- •For a sharper slaw, increase vinegar to four tablespoons. For sweeter Southern style, add another tablespoon of sugar. These adjustments are personal and valid.
- •A tablespoon of pickle brine added to the dressing gives depth without detectable pickle flavor. It's an old diner trick worth knowing.
Advance Preparation
- •Coleslaw improves significantly when made four to twenty-four hours ahead. The flavors meld and the cabbage softens to the ideal texture.
- •Beyond twenty-four hours, the slaw remains good but begins to lose its crunch. It becomes more of a soft, tangy side dish, pleasant but different.
- •The dressing can be made up to five days ahead and refrigerated separately. Combine with freshly prepped vegetables the morning of your event for best texture.
Frequently Asked Questions
Nutrition Information
1 serving (about 310g)
Calories
273 calories
Total Fat
24 g
Saturated Fat
4 g
Trans Fat
0 g
Unsaturated Fat
19 g
Cholesterol
21 mg
Sodium
2,063 mg
Total Carbohydrates
14 g
Dietary Fiber
4 g
Sugars
9 g
Protein
2 g
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