When made correctly, coleslaw can be a wonderful Summer side. It's cooling, crunchy, and filled with vegetables. Since the supermarket variety is often drenched in a liquidy mayo-based dressing that's unappetizing, I prefer to make my own coleslaw. Sure, the recipe requires mayonnaise, but I control how much is added to the salad.
This version — my current fave — follows a classic and easy technique: you chop the veggies and coat them in the dressing. It consists of green cabbage, bell peppers, carrots, and onions; cider vinegar provides a necessary acidic tang. It's great served alongside ribs and beans, or sandwiched with pulled pork between two toasty buns. To learn how to make coleslaw, keep reading.
2 1/2 pound green cabbage, cored and cut into 3-inch chunks, then finely chopped or shredded
1 medium onion, finely chopped
1 large green bell pepper, finely chopped
1 large carrot, coarsely grated
1 1/4 cups mayonnaise
1/3 cup cider vinegar
2 teaspoon sugar
- Toss all vegetables in a large bowl with 1 teaspoon each of salt and pepper.
- Whisk together mayonnaise, vinegar, and sugar, then toss with slaw, slowly, gradually adding in the dressing until the veggies are coated, but not drenched in sauce.
- Chill, covered, stirring occasionally, at least 1 hour (for vegetables to wilt and flavors to blend).
Make ahead: Slaw can be chilled up to 1 day.
- Side Dishes, Salads
- North American