Coleslaw can be so good. It can also be so bad. It’s bad when it comes out of a plastic store bought tub. Unfortunately, what is often passed off as coleslaw from the store or chain fried chicken joint is a pile of unidentifiable, soggy, mayonnaise soaked vegetables, combined with gobs of sugar and a touch of vinegar. Coleslaw can be so much better than that and making it at home takes less time than jumping in the car and heading out to pick some up from the colonel. Important to note, this is not a recipe for what I like to call, “condiment coleslaw,” which serves as a delicious and necessary finishing touch to fish tacos or pulled pork sandwiches. No, no – this recipe is for coleslaw, the side dish. Crispy vegetables, lightly dressed, finished with a complex bite. That’s when coleslaw is good. That’s how coleslaw can be so good.
Classic Homemade Coleslaw
- *Note* Use a box cheese grater to quickly and finely shred the cabbage, carrots and onion*
- 1 head green cabbage, shredded
- 1/2 head red cabbage, shredded
- 1/4 Spanish onion, shredded
- 2 large carrots, peeled and shredded
- 1 1/2 cups good quality mayonnaise
- 2 tbsp sour cream
- 2 tablespoons sugar
- 1 tablespoon dry mustard
- 2 tsp celery salt
- 2 tablespoons white vinegar
- 1 tablespoon apple cider vinegar
- 1 tablespoon red wine vinegar
- Kosher salt
- Freshly ground black pepper
- Combine cabbage, onion and carrots into a large bowl. Toss to combine.
- In a separate, medium bowl add mayonnaise and sour cream.
- Add sugar, dry mustard, celery salt, vinegars, 1/2 tsp each of salt and black pepper.
- Whisk until well combined.
- Add dressing to cabbage mixture and toss until well combined. Serve cold.