No summer meal is complete without a bowl of coleslaw. Some tips to make your coleslaw beat any store bought coleslaw, hands down.
Shred the Cabbage at Home
This point cannot be stressed enough. Pre-shredded cabbage from the grocery store turns limp faster than freshly shredded cabbage it simply pales to fresh in taste. Shredding cabbage is easy, just thinly slice it and it will turn into crunchy, delicious shreds. For the carrots, use a box grater.
Mayo dressing is the classic when it comes to coleslaw. Mayo based dressing can sometimes be too heavy or sweet and fatty. Adding some vinegar along with some Dijon mustard will lighten up the dressing. Don’t be afraid to try different vinegars like apple cider, red wine, white wine, or champagne vinegar work well too. If you want some spice, toss a teaspoon or two of your Tabasco sauce in.
Wait To Mix It All Together
Hold your shredded veggies and dressing separate in the refrigerator until serving time. Your vegetables will be fresh and crunchy, not limp and sauce laden.
1 cup mayonnaise
1/4 cup apple cider vinegar
1 tablespoon Dijon mustard
2 teaspoons granulated sugar
2 teaspoons celery seed
Freshly ground black pepper
1/2 large head green cabbage, thinly sliced
3 large carrots, grated
Whisk together mayonnaise, vinegar, Dijon mustard, sugar, and celery seed.
Season with salt and pepper to taste.
Add cabbage and carrots and mix to thoroughly combine.
Cover and refrigerate until ready to serve.