Coleslaw Recipe

Prepare vegetables

Remove any tough outer leaves from the cabbage, halve the head, core it, and thinly shred using a sharp knife or a mandoline. Measure 6 cups packed. Peel the carrots and shred or julienne until you have about 1 cup. Trim the root ends of the green onions and thinly slice on the diagonal to yield about 4 tablespoons.

Place the shredded cabbage, carrots and sliced green onions in a large mixing bowl. Toss gently to combine so the vegetables are evenly distributed.

Whisk dressing

In a medium bowl, combine 3 tablespoons mayonnaise, 2 tablespoons sour cream, 2 tablespoons apple cider vinegar, 1 tablespoon granulated sugar, 1 teaspoon yellow mustard, 1 teaspoon celery seed, 3/4 teaspoon salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon hot sauce (if using) and 2 tablespoons whole milk (or buttermilk). Whisk vigorously until smooth, sugar is dissolved and dressing is slightly creamy. Taste and adjust seasoning: add remaining 1/4 teaspoon salt or more vinegar for brightness if desired.

If you prefer a thinner dressing, add up to 1 tablespoon additional milk, one teaspoon at a time, until desired consistency is reached.

Pour the dressing over the vegetables. Using two large spoons or clean hands, toss thoroughly to coat all cabbage and carrots evenly. Continue until dressing is well distributed.

Taste and adjust: add a pinch more salt, pepper or a splash of vinegar if needed. If you want a sweeter slaw, stir in up to 1 teaspoon more sugar.

Cover the bowl and refrigerate at least 30 minutes to allow flavors to meld and for the cabbage to slightly wilt. For best flavor, refrigerate 1–2 hours or up to overnight; give it a final toss before serving and thin with a little milk if it has thickened.

Serve chilled or at cool room temperature as a side for sandwiches, barbecue or fried foods.