# Classic Creamy Coleslaw

Classic coleslaw is crunchy cabbage and carrot in a creamy, tangy dressing. It is cool, bright and a little sweet, and it makes a great contrast with rich food.

Salting the cabbage first is the secret to a thick dressing that never turns soupy. Serve it with burgers, pulled pork, fried chicken or fish tacos.

- Total time: 20 min
- Serves: 8
- Per serving (estimated): 130 kcal, 1 g protein
- Cuisine: American. Category: Salad. Diet: vegetarian, gluten-free.

## Ingredients

- 1 small head green cabbage (about 700 g), finely shredded
- 2 carrots, grated
- 1 tsp salt, for the cabbage
- 3/4 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp sugar
- 1 tbsp Dijon mustard
- 1/2 tsp celery seed
- 1/4 tsp black pepper
- 2 green onions, thinly sliced

## Method

1. Remove the tough outer leaves and the core from the cabbage. Shred it as thin as you can with a sharp knife or mandoline, then put it in a large colander over a bowl.
2. Add the grated carrots and toss with the 1 tsp salt. Let sit 20 to 30 minutes to draw out water.
3. Meanwhile, whisk the mayonnaise, vinegar, sugar, mustard, celery seed and pepper in a large bowl until smooth.
4. Squeeze the cabbage mix in handfuls or press it in a clean towel to remove extra liquid. Dry cabbage keeps the dressing thick.
5. Add the cabbage, carrots and green onions to the dressing and toss until evenly coated.
6. Taste and adjust with more salt, pepper or a splash of vinegar.
7. Cover and chill at least 1 hour so the flavors blend and the cabbage softens slightly. Stir before serving.

## Why it works

- Salting the cabbage draws out water, so the slaw stays crunchy and the dressing stays thick.
- Squeezing out that liquid keeps the dressing from getting thin as the salad sits.
- Vinegar and a little sugar balance the richness of the mayonnaise, so each bite tastes lively.
- Celery seed and mustard add the classic deli-style flavor.
- Chilling lets the dressing soften the cabbage just enough without losing its crunch.

## The science

- **Salt pulls out water.** Cabbage cells are full of water. Salt sits outside them, so water moves out through a process called osmosis. That makes the cabbage a bit softer and sweeter, and it keeps the dressing from watering down later as the slaw sits in the fridge.
- **Balance in a dressing.** Mayonnaise is rich and mild. A little acid cuts the fat and makes the flavor feel lighter, while sugar rounds out the sharpness of the vinegar. Salt, fat, acid and sweetness all work together here.
- **Crunch against creamy.** Crisp raw cabbage and carrot against a smooth dressing gives your mouth contrast. That variety makes each bite more interesting and is why coleslaw cuts through fried or smoky foods so well. Cutting the cabbage thin keeps it crunchy but easy to chew.

## Tips

- Shred cabbage as thin as you can; thick pieces stay tough.
- Make the slaw a few hours ahead for the best flavor, but add extra dressing before serving if needed.
- Use a bag of coleslaw mix to save time; skip the salting step and drain it well.

## Mistakes to avoid

- Skipping the salting, which makes a watery slaw; salt and squeeze the cabbage first.
- Adding the dressing to warm cabbage, which makes it limp; keep everything cold.
- Cutting the cabbage thick, which stays tough and chewy; shred it thin.

## Variations and swaps

- Swap the mayonnaise for half mayo and half Greek yogurt for a lighter, tangier slaw.
- Use red cabbage and add a diced apple for a sweet, crunchy slaw.
- Add 1 minced jalapeño and the juice of 1 lime for a spicy, zesty slaw.
- Swap apple cider vinegar for white wine vinegar or lemon juice for a different tang.
- Swap sugar for honey for a softer sweetness.
- Swap celery seed for 1/2 tsp caraway seeds for a more German-style slaw.

## Storage

Refrigerate in a covered container for up to 3 to 4 days, keeping it cold below 40°F (4°C). It will release some water, so stir before serving. Do not freeze.

## FAQ

**How do you keep coleslaw from getting watery?**

Salt the shredded cabbage for 20 to 30 minutes, then squeeze out the liquid before mixing it with the dressing. This removes most of the water that would otherwise thin the dressing.

**What is in classic coleslaw dressing?**

Classic coleslaw dressing is mayonnaise, vinegar, sugar, mustard, salt and pepper, often with celery seed. The vinegar and sugar balance the rich mayonnaise.

**How far ahead can I make coleslaw?**

You can make it up to a day ahead. Chill it at least 1 hour, and stir in a spoonful of extra dressing just before serving if it looks dry.

**Can I use bagged coleslaw mix?**

Yes. Bagged mix works well and saves time. Skip the salting if you like it crisp, or salt it for 15 minutes and drain for a softer slaw.

**How long does coleslaw last in the fridge?**

Coleslaw lasts 3 to 4 days in the fridge in a covered container. It is crunchiest in the first 2 days.

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Source: https://cookingscientist.com/recipes/classic-coleslaw (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846