Coleslaw Recipe
Make Coleslaw 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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Vegetables
Dressing
Finishers
Method
Vegetables
- 1
Prepare and wilt the vegetables
Thinly shred the green and red cabbage (about 6 cups and 1 cup respectively). Shred the carrots and finely dice the celery. Thinly slice the green onions and chop the parsley. Place all prepared vegetables in a large bowl and sprinkle with 1/2 tsp kosher salt. Toss to combine and let sit 8–10 minutes to draw out excess moisture.
- 2
Remove excess moisture
After resting, press the vegetables in a colander or transfer to a clean kitchen towel or cheesecloth and squeeze out excess liquid until damp but not dripping. This keeps the coleslaw from becoming watery when dressed. Return the vegetables to the large mixing bowl.
Dressing
- 3
Whisk the base
In a medium bowl, combine 1 cup mayonnaise and 1/4 cup sour cream. Whisk until smooth.
- 4
Add flavorings
Whisk in 3 tbs apple cider vinegar, 1 tbs Dijon mustard, 2 tbs granulated sugar, 1 tsp celery seed, and 1 tbs fresh lemon juice. Continue whisking until the sugar dissolves and the dressing is homogenous.
- 5
Adjust texture and seasoning
If you prefer a slightly thinner dressing, whisk in up to 2 tbs buttermilk one tablespoon at a time until you reach desired consistency. Season with 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper, then taste and adjust salt, sugar, or vinegar to balance sweet/tart/salty.
Assemble & Finish
- 6
Combine vegetables and dressing
Pour the prepared dressing over the drained vegetables in the large bowl. Using two large spoons or salad tongs, fold the dressing into the vegetables until everything is evenly coated. Add the chopped parsley and gently toss to distribute.
- 7
Add finishers and rest
Sprinkle 1 tsp poppy seeds (optional) over the dressed slaw and fold gently. For best flavor, cover and refrigerate at least 30 minutes to let the flavors meld; the coleslaw will keep well refrigerated for 1–3 days.
- 8
Serve
Give the slaw a quick toss before serving and adjust seasoning with additional salt, pepper, or a splash of vinegar if needed. Serve chilled as a side for sandwiches, fried foods, or barbecue.
