15 minutes
Transform your cabbage into a symphony of creamy delight with a simple twist of salt and a blend of classic dressing. This coleslaw is perfect for your next BBQ or as a refreshing side dish.
1. Prep Your Veggies
Wilt the Mixture: Place shredded cabbage, carrot, and onion in a colander, and sprinkle with the table salt. Set the colander over a bowl to catch excess moisture. Allow the mixture to wilt for about 1 hour. Rinse and Dry: After wilting, rinse the cabbage mixture under cold water to remove excess salt. Drain well, then thoroughly pat dry with a clean kitchen towel.
2. Create the Dressing
Combine for Creaminess: In a large mixing bowl, whisk together mayonnaise, sour cream, white vinegar, sugar, and ground black pepper until smooth.
3. Mix and Chill
Dress the Slaw: Add the cabbage mixture to the dressing and stir until well-coated. Refrigerate the coleslaw until chilled, at least 30 minutes, before serving.
Swap out the mayonnaise for a dressing made with sesame oil, rice vinegar, soy sauce, and a touch of honey. Add grated ginger and garnish with toasted sesame seeds and chopped green onions.
Swap the mayo for Greek yogurt, and add lemon juice, oregano, and crumbled feta cheese to the dressing. Include some chopped Kalamata olives and sun-dried tomatoes for added texture and flavor.
Use lime juice instead of vinegar and stir in some chopped cilantro. You may also add a bit of cumin and chili powder to the dressing. Toss in some thinly sliced jalapeños for heat if desired.
Stir in crumbled blue cheese into the dressing for a bold, tangy flavor. This would go great with buffalo wings or as a topping for burgers.
Add thinly sliced apples and chopped walnuts to the classic coleslaw for a sweet and nutty twist. A dressing made with yogurt and a touch of mustard can complement this version.
Mix different types of cabbage and slice thinly for the best texture and flavor.
Allow coleslaw to rest in the refrigerator for flavors to meld but maintain crunch by not over-sitting.
Use high-quality mayonnaise and balance acidity with apple cider vinegar and a touch of sugar or honey.
Salt shredded cabbage to draw out excess moisture and soften fibers, then rinse and dry before dressing.
Combine dressing and cabbage gently to avoid bruising and sogginess.
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