Cole Slaw Recipe
Make Cole Slaw Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cole Slaw
Dressing
Method
Cole Slaw
- 1
Prepare vegetables
Remove any wilted outer leaves from the cabbage. Quarter the green cabbage and remove the core; thinly slice (shred) the quarters into fine ribbons using a sharp knife or a mandoline. Repeat with the red cabbage. Peel the carrots, then grate them on the large holes of a box grater or shred them with a food processor. Finely mince the yellow onion and chop the fresh parsley. Place all shredded cabbage, grated carrots, minced onion, and parsley into a large mixing bowl.
- 2
Salt and rest (optional)
If you prefer a crisper, less bitter slaw, sprinkle 1/2 teaspoon additional salt over the shredded cabbage, toss, and let sit for 10 minutes. Then squeeze out excess moisture with clean hands or a kitchen towel and return the cabbage to the bowl. (This step is optional but improves texture.)
Dressing
- 3
Make dressing
In a separate medium bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, honey, and granulated sugar until smooth. Add the celery seed, kosher salt, and black pepper and whisk again to combine. Taste and adjust sweetness, acidity, or seasoning as desired.
- 4
Combine and chill
Pour the dressing over the prepared vegetables. Using two large spoons or salad tongs, toss thoroughly to coat all the shredded cabbage and carrots evenly. Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 30 minutes to allow flavors to meld (1–2 hours is better). Before serving, taste and adjust salt and pepper if needed and give the slaw a final toss.
- 5
Serve
Serve chilled or at cool room temperature as a side order. Keeps well refrigerated in an airtight container for up to 3 days; stir again before serving.