Basic Coleslaw Recipe
Salting the cabbage and letting it sit helps draw out some of the moisture that plagues most coleslaw. And the dressing here is light and creamy with a vinegary punch. For some flair, add chopped fresh herbs like parsley, chives, or dill.
To see this recipe with illustrated steps, check out The Basics: How to Make Coleslaw.
- 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
- 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
- 2 medium carrots, peeled and grated on the large holes of a box grater
- Slice cabbage in half through the core. Cut a V-shaped notch around the white core on each half; discard the core. Slice each half lengthwise into quarters and thinly slice each quarter crosswise into 1/8-inch-wide strips.
- Place cabbage in a large colander set over a large bowl or plate, sprinkle with measured salt, and toss to coat. Place a heavy bowl on top of the cabbage, then place a heavy can or two in the bowl to weigh it down. Let sit until cabbage has released about 1/4 cup of moisture, at least 1 hour.
- Meanwhile, place onion and vinegar in a small bowl and stir to combine. Let sit until cabbage is ready.
- Place mayonnaise, sour cream, mustard, sugar, caraway or celery seeds, and measured pepper in a large bowl and stir to combine.
- When cabbage is ready, squeeze large handfuls to release any excess liquid and place in the large bowl with the dressing. Add grated carrots and reserved onion-vinegar mixture and toss to combine. Season with additional salt and pepper as needed. Serve immediately or keep refrigerated in a tightly sealed container for up to 1 day.