Cole Slaw Recipe
Make Cole Slaw 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
Method
Slaw
- 1
Prepare vegetables
Trim outer leaves from cabbages. Cut cabbages in half and remove cores. Finely shred green and red cabbage using a sharp knife, mandoline, or food processor blade. Place shredded cabbage in a large mixing bowl.
- 2
Add carrots and onion
Peel and grate or julienne the carrot and add to the bowl with the cabbage. Thinly slice the red onion and add it as well. Add chopped parsley, kosher salt, and freshly ground black pepper. Toss gently to combine and to distribute the salt (this helps draw out a little moisture for a crisp texture).
Dressing
- 3
Whisk dressing
In a medium bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, granulated sugar, Dijon mustard, celery seed (if using), lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper until smooth and slightly glossy. Taste and adjust seasoning—add a little more vinegar or sugar if you prefer tangier or sweeter.
- 4
Combine slaw and dressing
Pour the dressing over the shredded vegetables. Using two large spoons or salad tongs, toss thoroughly until all vegetables are evenly coated with dressing. Let the coleslaw sit for at least 15 minutes at room temperature to allow flavors to meld and for some moisture exchange. For best results refrigerate for 1 hour.
- 5
Final seasoning and serve
Taste and adjust salt and pepper before serving. If the slaw seems dry after resting, add an extra teaspoon of mayonnaise or a splash (about 1 tsp) of apple cider vinegar and toss again. Serve chilled or at room temperature as a side for sandwiches, grilled meats, or picnics.
