Homemade Coleslaw (Deli-Style)
User Reviews
5
Homemade Coleslaw (Deli-Style)
Description
The coleslaw starts by salting shredded cabbage and carrots, then rinsing and spinning them dry to reduce excess moisture, which helps keep the salad crisp. The dressing is a blend of mayonnaise, apple cider vinegar, sugar, and celery seed, combining creamy, sweet, and tangy elements common in deli coleslaws.
The dressing quantity can be adjusted based on how creamy you want the coleslaw or how it is being served. After mixing, chilling for at least an hour lets the flavors develop and the texture firm up. It keeps refrigerated for up to three days.
This coleslaw is versatile as a side dish or as a sandwich topping, with sweetness and acidity balancing rich or smoky foods. The recipe notes suggest modifying sugar and vinegar for less sweet versions, tailoring the coleslaw to individual taste.
Ingredients
- 1 pound green cabbage , shredded (about 6 cups)
- 1 cup carrot shredded
- 3 tablespoons apple cider vinegar *
- 3 tablespoons granulated sugar
- 1 cup mayonnaise
- 1/2 teaspoon celery seed
- salt kosher salt and freshly-ground
- black pepper kosher salt and freshly-ground
Instructions
- Toss shredded cabbage with carrots and 1 tablespoon of kosher salt in a mesh colander set in a large bowl. Let stand for 1 hour.
- Discard the water that collects in the bowl and dry the bowl. Rinse the cabbage and carrots, and dry well in a salad spinner, or between layers of paper towels on a baking sheet. Place the dried cabbage mixture back in the large bowl.
- In a bowl, combine vinegar and sugar, stirring until the sugar is dissolved. Whisk in mayonnaise, celery seed, 1/4 teaspoon kosher salt, and 1/2 teaspoon freshly-ground black pepper.
- Pour as much dressing over the cabbage and carrots as you like (you might not use it all depending on your personal preferences and how much moisture is left in your cabbage).** Season to taste with salt and pepper.
- Cover and chill for at least 1 hour, stirring the coleslaw before serving. Coleslaw keeps, covered and refrigerated, for up to 3 days.
Notes
- Adjust sugar and vinegar to reduce sweetness if desired, starting with 2 tablespoons each and adding to taste.
- Vary dressing amount to make the coleslaw creamier for sides or less dressed for sandwich toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Calories | 306kcal | 15% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 28g | 43% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 15mg | 5% |
| Sodium | 266mg | 11% |
| Potassium | 204mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 3660IU | 73% |
| Vitamin C | 29mg | 32% |
| Calcium | 43mg | 4% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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