Cole Slaw Recipe
Make Cole Slaw Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Slaw Mix
Dressing
Garnish
Method
Slaw Mix
- 1
Prepare the cabbage
Remove any tough outer leaves from the cabbages. Quarter the heads, remove the cores, then thinly shred the green cabbage until you have about 4 cups. Thinly shred the red cabbage to yield about 1 cup. Transfer both to a very large mixing bowl.
- 2
Prepare the vegetables
Peel and shred the carrot (use the large holes of a box grater or a food processor) to make about 1 cup. Thinly slice the green onions crosswise and finely chop the parsley. Add the carrot, green onion, and parsley to the bowl with the shredded cabbages. Toss the slaw mix lightly to combine and set aside while you make the dressing.
Dressing
- 3
Combine the base
In a medium bowl, combine the mayonnaise (3/4 cup) and sour cream (1/4 cup). Whisk until smooth and uniform.
- 4
Add flavorings
Whisk in the apple cider vinegar (2 tbs), fresh lemon juice (1 tbs), granulated sugar (2 tbs), Dijon mustard (1 tsp), and celery seed (1/2 tsp) until the sugar mostly dissolves and the dressing is smooth.
- 5
Season and adjust
Stir in the kosher salt (1 tsp) and freshly ground black pepper (1/2 tsp). If the dressing seems too thick for easy coating, whisk in up to 1 tablespoon of cold water to reach a creamy but pourable consistency. Taste and adjust: add a little more sugar if you want sweeter slaw or an extra 1/2 tsp vinegar/lemon for more zip.
Garnish
- 6
- 7
Rest to meld flavors
Cover the bowl and refrigerate the slaw for at least 20 minutes (up to 2 hours) to let flavors meld and the cabbage soften slightly. If you need to serve immediately, let it rest at least 10 minutes.
- 8
Finish and serve
Just before serving, taste and adjust seasoning if needed. Sprinkle the extra celery seed (1/4 tsp), extra chopped parsley (1 tbs), and a final grind of black pepper (1/4 tsp) over the top and give a gentle toss. Serve chilled or at cool room temperature as a side.
