This coleslaw is everything you want in a coleslaw! It’s creamy, crunchy, and tangy with a little sweetness. Serve it as a side dish or as a topping on my Instant Pot Pulled Pork sandwiches. So easy to make and tasty!
Coleslaw is a great accompaniment to any barbecue or summer meal. It is used as a topping on sandwiches or a side. The slaw is so versatile and with optional add-ins, you can create the right flavor to accompany your main dish.
WHAT IS COLESLAW?
The name coleslaw comes from a Dutch word koolsla meaning “cabbage salad”. It was traditionally eaten as an oil and vinegar-based salad until a French chef in the mid-18th century created mayonnaise. The creamy version is now a mainstream dish in American cuisine.
HOW TO GET RID OF SOGGY COLESLAW
Did you know that a head of cabbage is 93% water? The high water content is why it’s crisp and crunchy. There is a problem with adding more liquid to cabbage, it will become a runny mess. The cell walls of the cabbage hold on to pectin and when putting salt in a dressing, the salt draws out the water!
There is a way to draw out the water. The technical term is called vegetable disgorging and is often used in a professional kitchen when working with vegetables such as cabbage, eggplant, zucchini. It can take anywhere from 15 minutes to 8 hours. For cabbage, disgorging will take between 1-4 hours.
INGREDIENTS TO MAKE CREAMY COLESLAW
- Mayonnaise
- Greek yogurt or Sour cream
- Dijon
- Apple cider vinegar
- Sugar
- Celery seed
- White, yellow, or red onion
- Salt
- Freshly ground black pepper
- Green cabbage head
- Purple cabbage head
- Carrot
OPTIONAL ADDITIONAL INGREDIENTS
- Green onions
- Celery
- Red onion
- White onion
- Jalapeño
HOW TO SHRED CABBAGE
- By hand method: Cut the cabbage head in half lengthwise, then into quarters with a chef’s knife.
- Slice thinly crosswise into shreds.
- The thickness of the shreds is up to you.
- You can have your grocer in the produce department cut your cabbage for you or they will cut only what you need.
- Then you can shred it at home.
- Food processor method: Make sure that when shredding cabbage in a food processor, it is fitted with the slicing blade, NOT the shredding blade.
- The shredding blade will produce tiny bits of shred.
HOW TO PREVENT SOGGY-WATERY COLESLAW
- Note that this step is optional. If using right away or for a quick coleslaw, skip this step.
- Place shredded cabbage/s and other vegetables in a large colander.
- Sprinkle with 1 teaspoon of salt per pound of cabbage shreds and toss to distribute evenly.
- Place a colander over a large bowl and let sit in refrigerator for 1-4 hours.
- A quick rinse under cold water to remove excess salt.
- Gently press out as much liquid as possible but don’t wring or squeeze.
- Mix in the creamy dressing of choice.
- Serve immediately or cover and chill for at least 1 hour before serving.
HOW TO MAKE CREAMY COLESLAW
- In a small bowl, add the mayonnaise, dijon, vinegar, sugar, celery seed, grated onion, salt and black pepper.
- Mix to combine.
- In a large bowl, mix together the cabbages and grated carrots; add the mayonnaise dressing and toss well.
- Serve immediately or refrigerate for 1-2 hours.
SERVE WITH THESE GREAT RECIPES
- The Best Sloppy Joes
- Asian Sloppy Joes
- Slow Cooker BBQ Country Style Ribs
- Instant Pot Pulled Pork
- Maple-Barbecue Salmon
- Lemon Parsley Mahi Mahi
Creamy Coleslaw
Ingredients
- ½ cup mayonnaise
- 2 Tbsp greek yogurt or sour cream
- 2 Tbsp Dijon
- 2 Tbsp apple cider vinegar
- 2 Tbsp sugar
- 1 tsp celery seed
- 2 Tbsp white, yellow, or red onion, grated
- 1 tsp Salt, plus more if expressing liquid
- Freshly ground black pepper
- 1 head green cabbage head and ¼ purple cabbage head, shredded
- 1 carrot, peeled and grated
Optional Add-ins:
- 2 green onions, chopped
- 1 rib slice celery
- 1/4 cup red onion, thinly sliced
- 1/4 cup grated white onion
- 1 jalapeno, thinly sliced or diced
Instructions
- To prevent soggy coleslaw: Place the shredded green and purple cabbage and carrots in a colander over a large bowl. Sprinkle with 1 teaspoon salt per pound of shreds; toss evenly to distribute the salt. Let it stand for 1-4 hours. Rinse under cold water. Press the slaw to get out as much liquid as possible; pat with a paper towel. (Don’t squeeze or wring it). Note: This step is optional. If using right away or for a quick coleslaw, skip this step.
- In a small bowl, add the mayonnaise, dijon, vinegar, sugar, celery seed, grated onion, salt and black pepper. Mix to combine. In a large bowl, mix together the cabbages and grated carrots; add the mayonnaise dressing and toss well. Serve immediately or refrigerate for 1-2 hours.
Notes
- Step 1 can be skipped if eating right away or needing a quick recipe. The results are delicious.
- If not in a hurry, for non-soggy (watery) coleslaw express the liquid by placing the cabbage and carrots in a colander with salt for 1-4 hours. This will ensure crisp and non-watery coleslaw. It will last for 3 to 4 days.
- To make ahead: Make the mayonnaise and keep refrigerated in a separate bowl until ready to serve.
- To serve in smaller batches: The mayonnaise dressing can be refrigerated for up to 2 weeks. When ready to serve, add a little of the dressing to a little of the cabbage mix.
- Lightened up: ¼ cup sour cream and ¼ cup mayonnaise instead of ½ cup mayonnaise
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