A tasty coleslaw recipe is easy to make. Start by salting the cabbage and letting it sit to help draw out some of the moisture that plagues most coleslaw. And the dressing here is light and creamy with a vinegary punch. For some flair, add chopped fresh herbs like parsley, chives, or dill.
- Yields: About 2 quarts
- Difficulty: Easy
- Total: 1 hr 10 mins
- Active: 10 mins
- 1 small head of green or red cabbage (about 2 pounds)
- 1 1/2 teaspoons kosher salt, plus more for seasoning
- 1/4 medium red onion, finely chopped
- 1/4 cup cider vinegar
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 teaspoon Dijon mustard
- 1 teaspoon granulated sugar
- 1/2 teaspoon caraway or celery seeds
- 1/4 teaspoon freshly ground black pepper, plus more for seasoning
- 2 medium carrots, peeled and grated on the large holes of a box grater
- Slice cabbage in half through the core. Cut a V-shaped notch around the white core on each half; discard the core. Slice each half lengthwise into quarters and thinly slice each quarter crosswise into 1/8-inch-wide strips.
- Place cabbage in a large colander set over a large bowl or plate, sprinkle with measured salt, and toss to coat. Place a heavy bowl on top of the cabbage, then place a heavy can or two in the bowl to weigh it down. Let sit until cabbage has released about 1/4 cup of moisture, at least 1 hour.
- Meanwhile, place onion and vinegar in a small bowl and stir to combine. Let sit until cabbage is ready.
- Place mayonnaise, sour cream, mustard, sugar, caraway or celery seeds, and measured pepper in a large bowl and stir to combine.
- When cabbage is ready, squeeze large handfuls to release any excess liquid and place in the large bowl with the dressing. Add grated carrots and reserved onion-vinegar mixture and toss to combine. Season with additional salt and pepper as needed. Serve immediately or keep refrigerated in a tightly sealed container for up to 1 day.