Large Coleslaw Recipe
Make Large 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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Slaw
Dressing
Optional add-ins
Method
Slaw
- 1
Shred and prep vegetables
Core the green and red cabbages and shred them finely (use a knife, mandoline, or food processor) to yield approximately 8 cups green and 2 cups red cabbage. Peel and shred the carrots to make about 2 cups. Thinly slice the green onions and finely chop the parsley. Place all shredded vegetables, green onions, and parsley in a very large mixing bowl.
- 2
Salt and rest to draw moisture
Sprinkle 1/2 tsp kosher salt evenly over the cabbage/carrot mixture and toss thoroughly to combine. Let the vegetables sit 8–10 minutes; this helps tenderize the cabbage and releases excess liquid.
- 3
Drain and dry
After resting, tilt the bowl and pour off any accumulated liquid. If there is a lot of moisture, transfer the vegetables to a clean kitchen towel or several layers of paper towels and gently press or wrap and squeeze to remove excess water. Return the vegetables to the large bowl.
Dressing
- 4
Whisk dressing
In a medium bowl, combine 1 1/2 cups mayonnaise, 1/3 cup apple cider vinegar, 2 tbsp Dijon mustard, 2 tbsp granulated sugar, 1 tbsp honey, and 1 tsp celery seed. Whisk until smooth and sugar is dissolved.
- 5
Season and adjust consistency
Add 1 tsp kosher salt and 1/2 tsp freshly ground black pepper to the dressing and whisk to combine. If the dressing is too thick for your liking, whisk in up to 2 tbsp cold water, 1 tbsp at a time, until it reaches a pourable but still creamy consistency. Taste and adjust seasoning (add a little more salt, sugar or vinegar if desired).
Assembly and resting
- 6
- 7
Add green onion and parsley
Ensure the thinly sliced green onions and chopped parsley are distributed evenly through the dressed slaw (they were prepared in the Slaw section). Toss once more briefly to incorporate.
- 8
Incorporate optional add-ins (if using)
If you want a sweeter or crunchier slaw, fold in up to 1/2 cup raisins or dried cranberries and/or 1/3 cup toasted sunflower seeds. If you like heat, fold in 1 minced jalapeño (seeded for less heat). Mix gently so add-ins are evenly distributed.
- 9
Chill to meld flavors
Cover the bowl and refrigerate for at least 30 minutes, preferably 1 hour, to allow flavors to marry and the dressing to slightly soften the cabbage. For best texture, toss the slaw once more just before serving and adjust seasoning (salt/pepper) to taste.
- 10
Serve and store
Serve cold as a side. Keep leftovers refrigerated in an airtight container for up to 3 days; the slaw will continue to soften over time. If it becomes watery, drain a little before serving and toss with a splash more vinegar or a tablespoon of mayonnaise to refresh the dressing.
