The Classic Coleslaw is a wonderful side-dish for summer barbecuing and definitely something for your next cheeseburger or Classic Patty Melt dinner.
The classic coleslaw is a refreshing and light side dish that can help balance out the heavier flavors of grilled meats. In this coleslaw recipe, the vinegar-based dressing adds a tangy brightness that cuts through the richness of barbecued foods. And the addition of sugar brings a bit of sweetness to smooth the vinegar.
Coleslaw is extremely versatile. The addition of other ingredients can make a side dish that suits different tastes and preferences and that better compliments your main course. You can easily add different fruits, vegetables, and nuts to the mix an make major changes to the flavor profile of the dish. Think about adding sliced apples, shredded carrots, radishes, or red cabbage, slice almonds or pecans for something new. You can also adjust the amount of mayonnaise and vinegar in the dressing to make the coleslaw more or less creamy or tangy. Also think about adding different seasonings to create a new regional classic.
Another way that coleslaw can be used is as a condiment on cheeseburgers. The acid of the vinegar helps cut through and balance the fats found in the cheese and the beef patty. This coleslaw recipe can act as a substitute for homemade pickles or pickled onions.
This Classic Coleslaw is a quick and easy side dish to make. Quick preparation makes it an ideal addition to a busy summer cookout. Simply shred the cabbage and other vegetables, whisk together the dressing ingredients, and combine everything in a bowl.
This is a dish that can be made ahead of time and kept chilled in the refrigerator, making it a great time-saver on busy grilling days. The flavors will actually improve as the coleslaw sits, so you can make it a day or two in advance. Plus, it travels well too so you can take this coleslaw to your next backyard potluck.
Recommended Tool
- Mixing Bowls (Pyrex) – https://amzn.to/3AW2bA2
- Mandoline Slicer – https://amzn.to/3YXTpuk
- Colander
- Balloon Whisk – https://amzn.to/3OeoAfb
- Silicone Spatula Set – https://amzn.to/4kxJhk7
- Cheesecloth
Ingredients for Classic Coleslaw
- 1 large head green cabbage, about 2 pounds, finely shredded on a mandoline or by hand (see notes)
- 1 large red onion, finely sliced on a mandolin or by hand
- 1 large carrot, peeled and grated on the large holes of a box grater (see notes)
- ½ orange bell pepper thinly sliced.
- 1/4 cup roughly chopped fresh parsley leaves
- 1/4 cup white sugar
- 1/4 cup kosher salt
Dressing
- 3/4 cup mayonnaise
- 1/4 cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 tsp granulated garlic
- 1 tablespoon freshly ground black pepper
- 2 tablespoons sugar
Directions for making Classic Coleslaw
For the slaw mix, combine shredded cabbage, sliced onion, and grated carrot in a large bowl. Sprinkle with sugar and salt and toss to combine.
Adding the salt and sugar to the vegetables causes water to be expelled through osmosis. This reduces the amount of water that is expelled after dressing is added to the salad.
Transfer rinsed mixture to a salad spinner and spin dry. Alternatively, place the mixture into a double-layer of cheesecloth and squeeze to remove.
Let rest 15 minutes in the refrigerator. Transfer the mixture to a large colander and rinse thoroughly under cold running water. excess liquid. Return to a large bowl. Add the sliced bell pepper and chopped parsley. Mix and set aside.
For the dressing, combine the mayonnaise, vinegar, mustard, granulated garlic, black pepper, and sugar in a medium bowl and mix well with a wire whisk.
Pour dressing over cabbage mixture and toss to coat.
Taste and adjust seasoning with more salt, pepper, granulated garlic, sugar, and/or vinegar if desired.
Notes
This recipe is easiest to produce with a mandolin-style slicer, though you can also finely shred the cabbage by hand. To slice cabbages on a mandoline, split the head in half, cut out the core
