How to Make Coleslaw

Published on Friday, August 20, 2010, by CHOW Food Team / Edit Post

From the store to the kitchen to the table: The Basics outline the steps that get you from raw ingredients to your dinner tonight, free of complicated techniques. It’s a method you’ll remember and whip out whenever you like. It is the most basic way to make the thing you’re making.

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WHAT YOU’LL NEED:

  • • a large colander
  • • a large, heavy can or two small cans to weigh down the cabbage
  • • a box grater
  • • tongs
  • • 1 small head of green or red cabbage (about 2 pounds)
  • • 1 1/2 teaspoons kosher salt, plus more for seasoning
  • • 1/4 medium red onion, finely chopped
  • • 1/4 cup cider vinegar
  • • 2 medium carrots, peeled
  • • 1/4 cup mayonnaise
  • • 1/4 cup sour cream
  • • 1 teaspoon Dijon mustard
  • • 1 teaspoon granulated sugar
  • • 1/2 teaspoon caraway or celery seeds
  • • 1/4 teaspoon freshly ground black pepper, plus more for seasoning

Get started! »

How to Make Coleslaw
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POST A COMMENT |10 Comments

COMMENT

  • Poppy and sesame seeds, sprinkled. Just before service. Not so sure about the red onion.

  • very good love it

  • I think this is the recipe I found in a Southern Living magazine years ago. It is really good. I like to add colorful bell peppers and the juice of a lemon.

  • I have to say i completely reject phil Pinto's ideas. There's no reason to eat those ingredients. Phil, i know you mean well.

  • divadmas, thanks for pointing out the problem with the PDF link. It's been fixed now.

    Deborah from CHOW

  • The only comment I can think of is the dressing ,the best to me is very simple .Mayonnaise,white vinegar,milk,and either sugar or if you are diabetic use Splenda or some other sweetener,a little salt and pepper.Mix and taste to your liking.

  • Quick version - Bagged shredded cabbage, small can of crushed pineapple and half cup mayo...YUMMY and EASY!!!

  • Cabbage has an amazing amount of water in it -- if you don't do something to sweat a bit of it out, you will end up with soup instead of salad. That's a big deal for a classic "picnic" slaw which you make way ahead.

    That said, katiemae is on to something -- a very nice slaw can be made very simply by just adding dressing (v/o, mayo, etc.), sugar, salt, pepper and celery seeds to shredded...+READ

    Cabbage has an amazing amount of water in it -- if you don't do something to sweat a bit of it out, you will end up with soup instead of salad. That's a big deal for a classic "picnic" slaw which you make way ahead.

    That said, katiemae is on to something -- a very nice slaw can be made very simply by just adding dressing (v/o, mayo, etc.), sugar, salt, pepper and celery seeds to shredded cabbage, carrots, broccoli, shallots and scallions. Just don't wait too long to enjoy, just let it chill long enough for the cabbage to wilt.

    Katiemae is on the money about nutrients -- cabbage is really good for you. Sailors on Capt Cook's circumnavigation in the 18th Century avoided scurvy by eating sauerkraut (the British navy eventually switched to limes). It is also rich in dietary fiber, beta carotene, and other essential vitamins and minerals. Skip the spinach, eat your cabbage!-COLLAPSE

  • Very long drawn out process. Coleslaw made with just pickle relish and mayo is delicious and a lot less trouble. I would think you would lose a lot of nutritional value by the draining process.

  • print .pdf doesn't work.