Coleslaw Recipe
Make Coleslaw Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Slaw
Dressing
Method
Dressing
- 1
Combine wet ingredients
In a medium bowl, add 0.75 cups mayonnaise, 0.25 cups sour cream, 2 tbs apple cider vinegar, 1 tbs Dijon mustard and 1 tbs fresh lemon juice.
- 2
Add seasonings
Stir in 1 tbs granulated sugar, 1 tsp salt, 0.5 tsp black pepper and 0.5 tsp celery seed.
- 3
Emulsify and adjust
Whisk the mixture vigorously until smooth and creamy. Taste and adjust seasoning — add up to 0.5 tsp more salt or 0.5 tbs more vinegar or lemon juice if you want brighter acidity. Set the dressing aside at room temperature while you prepare the slaw.
Slaw
- 4
Prep the vegetables
Trim and remove coarse core from the cabbage heads. Thinly shred 6 cups green cabbage and 2 cups red cabbage using a sharp knife, mandoline, or food processor. Peel and grate enough carrots to yield 1.5 cups shredded. Thinly slice red onion to make about 0.33 cups. Chop 2 tbs fresh parsley if using.
- 5
Combine vegetables
Place the shredded green cabbage, red cabbage, grated carrots and sliced red onion in a large mixing bowl. Toss gently to distribute evenly.
- 6
Dress the slaw
Pour the prepared dressing over the vegetables. Use tongs or two large spoons to toss thoroughly until all vegetables are evenly coated (use enough dressing to lightly but completely coat — you may not need all of it depending on preference).
- 7
Rest and finish
Let the dressed slaw sit for at least 10–15 minutes at room temperature (or refrigerate 30–60 minutes) to allow flavors to meld and cabbage to soften slightly. After resting, taste and adjust seasoning with a pinch more salt or pepper if needed. Fold in the chopped parsley just before serving for freshness.
- 8
Serve and store
Serve chilled or at cool room temperature as a side. Store leftovers in an airtight container in the refrigerator for up to 3 days; the texture will soften over time.
