Cole Slaw Recipe
Make Cole Slaw Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Slaw
Dressing
Method
Slaw
- 1
Prepare cabbage
Remove any tough outer leaves from the cabbages. Quarter the green cabbage, remove the core, then thinly slice across the grain to yield about 6 cups packed thinly sliced. Repeat with the red cabbage to yield about 2 cups. Transfer both cabbages to a large mixing bowl.
- 2
- 3
Add herbs
Finely chop the fresh parsley and add 2 tablespoons to the slaw mixture. Toss gently to combine so vegetables are evenly distributed.
Dressing
- 4
Mix dressing
In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup plain yogurt or sour cream, 2 tablespoons apple cider vinegar, 1 tablespoon granulated sugar, 1 teaspoon kosher salt, 1 teaspoon Dijon mustard, 1/2 teaspoon celery seed (if using), and 1/2 teaspoon freshly ground black pepper until smooth and the sugar dissolves.
- 5
Adjust seasoning
Taste the dressing and adjust acidity or sweetness if needed: add up to 1/2 tablespoon more vinegar for tang, or up to 1 teaspoon more sugar for sweetness. Adjust salt and pepper to taste.
- 6
Combine slaw and dressing
Pour the dressing over the prepared cabbage mixture. Using two large forks or salad tongs, toss thoroughly until the vegetables are evenly coated. Let the slaw sit for at least 15 minutes at room temperature to allow flavors to meld; for best results refrigerate 1–2 hours before serving. Toss once more just before serving.