How to make Classic Coleslaw
A classic coleslaw is the perfect side dish to many events like summer BBQs, parties and family get-togethers. Even when prepared days ahead of time the veggies stay crisp and delicious. As the coleslaw sits, the flavors develop and get even better!
While many coleslaw recipes use apple cider vinegar, this recipe uses only white distilled vinegar. While this may seem like a small difference, it greatly impacts the final flavor of the coleslaw.
The Classic Coleslaw Sauce
This coleslaw sauce is creamy with a little bit of tang. The creaminess comes from mayonnaise and the tang is from white distilled vinegar. The seasonings of salt, pepper and celery seed also bring out and brighten the flavors.
Once the coleslaw marinades for an hour or two, the sweetness of the carrots and the bold flavor of the onion will also meld with the sauce to make a well rounded flavor.
The Cabbage in Classic Coleslaw
This recipe calls only for green Cabbage. If you prefer red cabbage or a mix of red and green, either choice will work great.
When cutting your cabbage, keep in mind the size that you’re cutting the pieces. In general, it is easier to eat shorter and thinner pieces of cabbage. For a size reference, you can use a piece of shredded carrot to mimic. Cutting the cabbage pieces roughly that same size will elevate the experience of eating the coleslaw.
The Onion in Coleslaw
This recipe calls for a yellow onion. However, you may use white or red onion if you prefer to use either of those.
Similarly to the cabbage, it is best to chop the onion in coleslaw into very small pieces. The smaller pieces will allow for a better equal distribution of onion. It has been my preference to very thinly slice the onion and then chop into small pieces.
What to Serve with Coleslaw
Coleslaw pairs very well with a variety of meats. The classic way to serve coleslaw is with some kind of barbecue. It’s delicious with grilled burgers, sausages or chicken. Coleslaw will also serve as a perfect side for any family gathering or party.
Looking for more kitchen inspiration? Try this Stovetop Popcorn or this Oven Roasted Whole Chicken
Ingredients and Tools
4 Cups Sliced/Chopped green Cabbage
1-2 medium Carrots, shredded
1 Medium Yellow Onion, finely chopped
1 Cup Mayonnaise (Want to learn how to make your own mayonnaise? Click Here)
2 Tablespoons (or to taste) White Distilled Vinegar
½ Tsp Salt for extra minerals, I like to use Redmond Real Salt
1 Tsp Celery Seeds
¼ Tsp Pepper
Large mixing bowl
Large mixing spoon
Directions
Begin by chopping your cabbage and onion and shredding your carrots.
In your bowl, combine your mayonnaise, white distilled vinegar, salt, pepper and celery seeds. Mix until well combined.
Add all sliced cabbage, onions and shredded carrots to your mixing bowl and stir well until all of the veggies are evenly covered with the mayonnaise mixture.
Cover the bowl with beeswax wrap, plastic wrap or other lid and place in the fridge. This coleslaw can be eaten immediately but the flavors will be enhanced if it sits in the fridge for at least an hour. For best results, you can make this coleslaw the night before your event so the flavors have more time to develop.
Classic Coleslaw FAQ:
Can I use red or white onion instead?
The flavor of the coleslaw may change slightly with the change of onion type. However, you may use white or red onion if you prefer to use either of those.
How should the onion and cabbage be chopped?
It’s recommended to make the onion but especially the cabbage similarly sized to the shreds of the carrot. Doing so will allow for an even distribution of flavor in each bite!
Can I substitute apple cider vinegar for the white distilled vinegar?
While this may seem like a small difference, it greatly impacts the final flavor of the coleslaw. If your preference is to use apple cider vinegar, you can substitute. However, it’s going to produce a different flavor in your final coleslaw.
What foods should I serve with coleslaw?
Coleslaw pairs very well with a variety of meats. The classic way to serve coleslaw is with some kind of barbecue. It’s also delicious with grilled burgers, sausages and chicken. .
Did you try this? Share your creations in the comments or by tagging @MissysHomestead on Instagram.
Classic Coleslaw
Equipment
- Large mixing bowl
- Large mixing spoon
Ingredients
- 4 Cups Sliced/Chopped Green Cabbage
- 1-2 Medium Carrots shredded
- 1 Medium Yellow Onion finely chopped
- 1 Cup Mayonnaise
- 2 TBSP or to taste White Distilled Vinegar
- ½ tsp Salt for extra minerals I like to use Redmond Real Salt
- 1 tsp Celery Seeds
- ¼ tsp Pepper
Instructions
- Begin by chopping your cabbage and onion and shredding your carrots.
- In your bowl, combine your mayonnaise, white distilled vinegar, salt, pepper and celery seeds. Mix until well combined.
- Add all sliced cabbage, onions and shredded carrots to your mixing bowl and stir well until all of the veggies are evenly covered with the mayonnaise mixture.
- Cover the bowl with beeswax wrap, plastic wrap or other lid and place in the fridge. This coleslaw can be eaten immediately but the flavors will be enhanced if it sits in the fridge for at least an hour.
