Coleslaw: The ubiquitous summer side dish. Since it goes with so many things and it’s served all summer, you might as well make it a good one. With just a handful of simple ingredients, it’s the technique that makes the difference between an “ok” coleslaw and one in which you’ll want a second helping.
It’s all about marinating the cabbage with salt and vinegar for an hour before adding the other ingredients. That semi-pickling time appropriately seasons the cabbage to make it stand out from the others.
With this recipe you can make it with one or several types of cabbage, here I’ve done it red and green firm cabbages and added in toasted sesame and celery seeds for extra crunch and flavor. Additionally, this recipe calls for mayonnaise — feel free to use store bought, or better yet, homemade.
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Everyday Coleslaw
Ingredients
- 8 cups cabbage (use hard green or red cabbage, or a mix. Do not use soft Napa or Savoy cabbage)
- 2 cups peeled, then grated carrots
- 1 cup mayonnaise (homemade or store bought – see head note)
- 2 tablespoons smooth Dijon mustard
- 4 tablespoons white wine vinegar or cider vinegar, divided
- 2 tablespoons toasted sesame seeds
- 1/2 teaspoon celery seeds (not celery salt)
- 1 + 1/2 teaspoons Kosher salt, or 1 teaspoon fine sea salt (not iodized table salt)
- 1/2 teaspoon freshly ground black pepper
- Want heat? Replace the Dijon mustard with 1 tablespoon horseradish
- Want just a little heat? Add 1 small finely diced onion, any color
- Want a little spice? Replace the celery seeds with 1 teaspoon cumin seeds
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Directions
- Cut the cabbage(s) in half. Discard the most outer leaves if they are soft. Remove the core from each half. Shred the cabbage by cutting 1/8-inch or thinner (if you have a mandolin, this will save you time). Place the shredded cabbage in a very large mixing bowl and toss with the salt, pepper and 2 tablespoons of the vinegar (save the other two tablespoons for later.). Set the bowl aside for one hour, tossing occasionally. NOTE: If you use a mix of red and green cabbage, you’ll get some color bleeding from the red onto the green. Consider this part of the charm
- After one hour, drain any liquid that has been extracted from cabbage. Add the remaining ingredients and mix well. NOTE: Start with a lower quantity of mayonnaise and add more as needed or preferred. Taste for seasoning and adjust as needed. Keep refrigerated and covered until ready to serve – and give it a fresh toss before serving
Greg Nelson Cooks 
Tnks Greg…YOUR special hint on pickling the cabbage made my slaw simply the “best” ever!
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