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Classic Coleslaw

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Classic Coleslaw

Cuisine:American

Course:Side Dish

20m prep 10m cook 30m ready

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.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1 small head green or red cabbage (about 2 pounds)
  • 1 large carrot, grated
  • 1
    • 1 medium yellow or red onion
    • 1 cup distilled white or cider vinegar
    • 1 teaspoon salt
    • ½ teaspoon sugar
    • (1 bay leaf)
    • (1 small dried red chile, seeded)
    • 4 standard, freezer-tray ice cubes (equivalent to ½ cup frozen water)
    Sub-recipe steps
    1. Peel, halve through the stem end, and trim the ends off: 1 medium yellow or red onion
    2. Very thinly slice lengthwise (pole-to-pole). Place the onion in a small saucepan with: 1 cup distilled white or cider vinegar; 1 teaspoon salt; ½ teaspoon sugar; (1 bay leaf); (1 small dried red chile, seeded)
    3. Bring to a simmer and cook for 3 minutes. Transfer immediately to a bowl and stir in: 4 standard, freezer-tray ice cubes (equivalent to ½ cup frozen water)
    4. Stir to melt the ice cubes and cool the pickle. Use immediately or transfer to a clean pint jar or container and store refrigerated for up to 1 month.
  • 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

  1. Step 1.

    Remove the outer leaves and core from: 1 small head green or red cabbage (about 2 pounds)

  2. 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

  3. Step 3.

    Mix together in a separate bowl: ¾ cup mayonnaise; ¼ cup cider vinegar or rice vinegar

  4. 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

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