Classic Coleslaw
- 20m Prep Time
- 10m Cook Time
- 30m Ready In
6 to 8 servings This creamy slaw is the American favorite. For a more flavorful creamy dressing, substitute Alabama White Barbecue Sauce. For a lighter slaw with a vinegary bite, omit the mayonnaise and add more vinegar to taste, or toss it with Vinaigrette instead.
Ingredients
- 1 small head green or red cabbage (about 2 pounds)
- 1 large carrot, grated
- 1 (8 green onions or 1 small red onion, thinly sliced, or ½ cup Quick-Pickled Onions) (opens in new tab)
- 3 or 4 slices bacon, cooked until crisp and crumbled
- 2 tablespoons chopped parsley, chives, or other herb
- ½ teaspoon dill, caraway, or celery seeds, or a combination
- ¾ cup mayonnaise
- ¼ cup cider vinegar or rice vinegar
- Salt and black pepper
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 small head green or red cabbage (about 2 pounds)
- 1 large carrot, grated
- 1 (8 green onions or 1 small red onion, thinly sliced, or ½ cup Quick-Pickled Onions)
- 3 or 4 slices bacon, cooked until crisp and crumbled
- 2 tablespoons chopped parsley, chives, or other herb
- ½ teaspoon dill, caraway, or celery seeds, or a combination
- ¾ cup mayonnaise
- ¼ cup cider vinegar or rice vinegar
- Salt and black pepper
Let's Cook
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Step 1.
Remove the outer leaves and core from: 1 small head green or red cabbage (about 2 pounds)
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Step 2.
Finely shred or chop by hand, on a mandoline or in a food processor (you should have 8 to 9 cups). Salt the cabbage, see above, if desired. Place in a deep bowl with one or more of the following: 1 large carrot, grated; (8 green onions or 1 small red onion, thinly sliced, or ½ cup Quick-Pickled Onions); 3 or 4 slices bacon, cooked until crisp and crumbled; 2 tablespoons chopped parsley, chives, or other herb; ½ teaspoon dill, caraway, or celery seeds, or a combination
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Step 3.
Mix together in a separate bowl: ¾ cup mayonnaise; ¼ cup cider vinegar or rice vinegar
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Step 4.
Add this dressing to the vegetables bit by bit, tossing, until it lightly coats the cabbage. Season to taste with: Salt and black pepper