Coleslaw

This easy and healthy coleslaw is the best side for any weeknight dinner or summer potluck. It's simple to whip up and quick to disappear because the secret is in the balanced dressing. You'll love the crisp texture of shredded green cabbage and carrots tossed in a tangy cream sauce. What makes this version stand out is the hint of apple cider vinegar that cuts through the rich mayo. It's the perfect fresh idea for your next party or family meal prep.

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Course: Lunch

Cuisine: American

Keyword: coleslaw

Prep Time: 15

Total Time: 45

Servings:

Calories: 464kcal

Ingredients

1 medium green cabbage Core removed and shredded into thin 1/8 inch strips for maximum crunch.
2 large carrot Peeled and julienned or shredded on a box grater for bright color.
1 cup Duke's Mayonnaise Full-fat version used for the creamiest and most traditional texture.
2 tablespoons apple cider vinegar Provides the essential tang that cuts through the rich mayo base.
1.5 tablespoons granulated sugar Balanced sweetness to counteract the acidity of the vinegar.
1 teaspoon poppy seed Adds a subtle nutty flavor and a professional look to the dish.
0.5 teaspoon kosher salt Essential for bringing out the natural flavors of the vegetables.
0.5 teaspoon black pepper Freshly ground for a mild bite and visual contrast.

Instructions

Start by shredding one medium green cabbage and two large carrots into thin strips. I use a sharp chef's knife for the cabbage but a box grater works great for the carrots. (I tried a food processor first, it turned the cabbage to mush so definitely hand-cut for the best crunch.) You'll see a massive pile of green and orange ribbons. They should feel crisp and cool to the touch without any moisture or limp edges. Cut shreds to exactly 1/8 inch thickness, this size ensures they stay crunchy once the dressing is added.
Combine 1 cup of Duke's Mayonnaise and 2 tablespoons of apple cider vinegar in a small glass bowl. Add the sugar and salt then whisk vigorously for about 60 seconds until the granules dissolve completely. (My first batch was gritty because I didn't whisk long enough, take the time to melt that sugar.) The dressing will look glossy and smooth with a thick consistency like heavy cream. You'll smell the sharp tang of the vinegar hitting the rich mayo base. Whisk until no oil droplets remain, proper emulsification keeps the dressing from separating on the cabbage.
Pour the creamy dressing over the shredded cabbage and carrots in the large glass bowl. Use two large spoons to toss the mixture together for about 2 minutes. You want to make sure every single ribbon of vegetable is fully coated but not swimming in sauce. You'll hear a wet clicking sound as the cabbage leaves slide against each other. The bright orange of the carrots will start to peek through the white creamy coating. Toss for 120 seconds exactly, this ensures even distribution of the dressing before the salt starts drawing out moisture.
Sprinkle 1 teaspoon of poppy seeds and 1/2 teaspoon of black pepper over the salad. Give it one final quick toss to distribute the tiny black specks evenly. Fold them in gently with a rubber spatula so you don't break the delicate cabbage ribbons. The salad now looks finished with the black poppy seeds providing a beautiful contrast against the white and orange. It should look moist and glistening. Chill at 38°F for 30 minutes, this rest period allows the flavors to meld without the cabbage losing its structural integrity.

Notes

Store your coleslaw in a glass container with a tight lid for up to 3 days in the fridge. I don't recommend freezing this dish at all. The mayonnaise will separate and the cabbage will lose its crunch once thawed which results in a mushy mess. Give the bowl a vigorous stir for 30 seconds before serving to redistribute the dressing. If you notice a sour smell or the cabbage turning grey, throw it out immediately. It should always smell fresh and look bright.

Nutrition