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Classic Coleslaw for Memorial Day Cookouts

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Prep Time 20 minutes
Resting Time 1 hour
Total Time 1 hour 20 minutes
Servings 8

Ingredients
  

  • Coleslaw:
  • 4 cups green cabbage very finely shredded
  • 2 cups purple cabbage very finely shredded
  • 2 medium carrots peeled and julienned or grated
  • 3 stalks celery thinly sliced (optional)
  • 4 spring onions thinly sliced
  • 1 teaspoon salt for drawing moisture
  • Dressing:
  • ¾ cup good quality mayonnaise
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 2 tablespoons sugar or honey to taste
  • 1 teaspoon celery seeds
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon fresh lemon juice
  • Garnish:
  • Extra sliced spring onions
  • Fresh flat-leaf parsley roughly chopped
  • Pinch of smoked paprika optional

Instructions
 

  • Quarter cabbages and remove tough cores. Discard cores.
  • Shred both cabbages as finely as possible using a sharp knife, mandoline, or food processor.
  • Place shredded cabbage in a colander. Sprinkle with salt. Toss to distribute. Rest for 15 to 20 minutes.
  • Squeeze cabbage firmly in small handfuls to press out all excess moisture.
  • Transfer squeezed cabbage to a large clean mixing bowl.
  • Add julienned carrots, sliced celery, and spring onions. Toss to combine.
  • Whisk all dressing ingredients together in a small bowl until completely smooth. Taste and adjust balance of tang, sweetness, and seasoning.
  • Pour three-quarters of the dressing over the cabbage mixture. Toss thoroughly for a full minute until every shred is coated. Add remaining dressing if needed.
  • Taste and adjust seasoning. Add more vinegar, sugar, or salt as needed.
  • Cover tightly and refrigerate for at least 1 hour.
  • Stir thoroughly before serving. Taste and adjust seasoning one final time.
  • Transfer to serving bowl. Garnish with spring onions, parsley, and smoked paprika. Serve cold.

Notes

  • Shred cabbage as finely as possible for the best texture and dressing coverage
  • Never skip the salting and draining step — it is what prevents watery coleslaw
  • Squeeze the cabbage firmly in handfuls to remove maximum moisture before dressing
  • Taste the dressing before adding it to the coleslaw, and balance it in the bowl first
  • Start with three-quarters of the dressing — add more only if needed
  • Rest for at least 1 hour — overnight resting produces the best flavour
  • Always stir before serving, as the dressing settles to the bottom during resting
  • Keep coleslaw cold at the party — nest the serving bowl in a larger bowl of ice
  • Keeps in the fridge for up to 3 days — flavour improves on day two
  • Drain any collected liquid from the bottom of the container before serving leftovers