Coleslaw
Crunchy cabbage salad in a creamy dressing, the classic companion to everything from the grill.
- Preparation
- 20 min
- Cook/bake time
- –
- Total
- 1 hr 20 min
- Difficulty
- Easy
- Calories
- 250 kcal
- Servings
- 6
- Prep
- 20 min
- Resting
- 1 hr
Only 20 min of that is hands-on – the rest takes care of itself.
Crunchy cabbage salad in a creamy dressing, the classic companion to everything from the grill. The crucial step is salting and squeezing the cabbage, because only then does the salad stay crunchy and not become watery within an hour. Pairs well with pulled pork, ribs, burgers, and practically any barbecue.
Why this works
White cabbage consists of over 90 percent water, which is under pressure in the cells. Salt extracts it via osmosis before the dressing is added, and afterward nothing more can escape that would water down the salad. The cabbage remains crunchy anyway, because its cell walls consist of cellulose and do not collapse like those of lettuce. Without this step, the same salad swims in diluted sauce after an hour.
Step-by-step instructions
- 1
Draw out water from the cabbage
Thoroughly mix the finely sliced white and red cabbage in a sieve with the tablespoon of salt and let it stand over a bowl for an hour. During this time, a surprising amount of water escapes. Exactly this water would later dilute the dressing and turn the salad into a puddle within a short time.
- 2
Rinse and dry
Briefly rinse the cabbage under cold water to remove the excess salt, and then squeeze it out vigorously in portions with your hands. Additionally dry it in a salad spinner or between two kitchen towels. It should feel almost dry to the touch.
- 3
Mix the dressing
Stir the mayonnaise, sour cream, apple cider vinegar, mustard, sugar, and celery seeds into a smooth cream and season with salt and pepper. Remember that the cabbage still brings some residual salt, so be cautious when adding more salt. The dressing should taste distinctly tart, because the cabbage will mellow it out later.
- 4
Combine
Put the cabbage, grated carrots, and scallions in a large bowl and mix everything thoroughly with the dressing until every strip is coated. Feel free to work with your hands so you can feel whether everything is really evenly coated and no dry pockets remain.
- 5
Let it rest
Chill the coleslaw covered for at least an hour so the flavors combine and the cabbage absorbs the dressing. Stir it again before serving and adjust the seasoning with a little vinegar or salt. Thanks to the drained cabbage, it keeps in the fridge for three days without getting mushy.
Our best tips
- Salting and squeezing is the step that distinguishes coleslaw from a watery cabbage salad. Do not skip it.
- The cabbage must be really finely sliced. A mandoline or the slicing disc of a food processor saves a lot of time.
- Celery seeds are the secret ingredient for the typical American taste. They are available in well-stocked spice aisles.
Tasty variations
Vinegar coleslaw
Instead of mayonnaise, use 100 ml of apple cider vinegar, 60 ml of oil, and 2 tablespoons of sugar, then it stays fresh longer and is lighter.
With apple
Fold in a tart apple cut into strips, which pairs particularly well with pulled pork.
Nutrition facts
| Calories | 250 kcal |
|---|---|
| Protein | 3 g |
| Carbohydrates | 10 g |
| – of which sugar | 9 g |
| Fat | 21 g |
| Fiber | 4 g |
Where the 250 kcal come from
per serving
Calculated from the ingredients – how we do it
We add up reference values for every ingredient and divide by the number of servings. These assumptions are baked in:
- Reference values per 100 g – for the raw ingredient, exactly as listed.
- Tinned goods count at drained weight, bone-in meat at purchase weight: you eat about 70 per cent of a chicken thigh and leave the rest.
- Water evaporates as you cook. The energy stays in the pot, the weight does not – so the figure is per serving, not per 100 g of finished dish.
- Anything listed without a quantity – “salt and pepper” – is not counted.
A guide value, not a lab measurement: no two onions weigh the same, and fat content varies from pack to pack.
Frequently asked questions
How long does coleslaw keep?
Three days in the fridge if the cabbage was drained beforehand. Without this step, it becomes watery after just a few hours.
Can I prepare it in advance?
Yes, even better. It tastes more rounded after a few hours of resting time than freshly mixed.
Does it need red cabbage?
No, it is mainly there for color. Classic American coleslaw often contains only white cabbage and carrot.
Comments & ratings(0)
Sign in to rate and comment on this recipe.
You might also like
SaladsMediterranean Pasta Salad
Fusilli with cherry tomatoes, olives, feta and basil, completely without mayonnaise.
SaladsPotato Salad
With mayonnaise or with broth? Four regional versions of the same salad. The debate gets all its answers right here.
SaladsPanzanella
The salad that makes stale bread the main ingredient, and gives tomato juice a purpose.