Description
This coleslaw features lightly pickled cabbage, making it crisp yet not raw, dressed in a creamy, sweet, and tart mayo-based dressing with a hint of celery seed.
Ingredients
Units
Scale
- 2 lbs. cabbage, shredded (red and green are nice together)
- 1 large carrot, shredded
- 1 tablespoon kosher salt
- 1/2 - 3/4 cup mayonnaise
- 1/4 cup vinegar (rice wine, white wine, etc.)
- 1 teaspoon celery seed
- Handful of chopped parsley
Instructions
- Toss the shredded cabbage and carrot with the kosher salt in a large colander. Work the salt into the vegetables thoroughly.
- Cover the colander with a plate and place a heavy can on top to press the liquid out of the cabbage. Let it sit for about 10 minutes.
- After 10 minutes, rinse the cabbage and carrot under cold water to remove excess salt, then drain well and pat dry with paper towels.
- In a large bowl, mix together the mayonnaise, vinegar, and celery seed until well combined.
- Add the drained cabbage and carrot to the dressing and toss until everything is evenly coated.
- Stir in the chopped parsley for added freshness and color.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
For best results, use a mix of red and green cabbage for color and flavor. The salting process helps draw out excess moisture, making the cabbage crisp and ready to absorb the dressing. This coleslaw is perfect for picnics and barbecues. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5
- Sodium: 400
- Fat: 12
- Carbohydrates: 10
- Fiber: 3
- Protein: 2
- Cholesterol: 10