American
Classic Coleslaw
Shredded cabbage and carrot in a tangy mayo dressing, salted so it tastes like slaw and not like sweet salad.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Servings
- 8
- Difficulty
- Easy
Photo: mdid (CC BY). Source
Why you’ll love it
- Salt the cabbage first if it is watery. Here the dressing salt is enough if you serve it soon.
- More vinegar than sugar.
- It improves after 20 minutes.
- A side for sandwiches and fried things.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Toss cabbage and carrot in a large bowl.
- 2
Stir mayonnaise, vinegar, sugar, salt, pepper, and celery seed.
- 3
Fold the dressing through the cabbage.
- 4
Chill at least 20 minutes. Taste and add salt if it needs it.
Pro tips
- A box grater or a knife both work. The pieces should be short enough to eat with a fork.
- If it weeps after a day, stir it. Do not add more mayo first.
- Purple cabbage looks pretty and tastes the same.
Easy substitutions
- Mayonnaise
- Half mayo and half plain yogurt
- Celery seed
- A pinch of mustard powder
Storage and reheating
Storage
Refrigerate up to 3 days.
Reheating
Serve cold.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 120
- Protein
- 1 g
- Carbs
- 8 g
- Fat
- 10 g
- Fiber
- 2 g
Budget friendly · No Cook · Vegetarian, Gluten-Free
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An air fryer with a real basket
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A half-sheet pan
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A sharp chef’s knife
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An instant-read thermometer
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