Coleslaw has never been my favorite side dish… it’s probably one of those things where I can either take it or leave it. But since it is chocked full of vegetables (albeit smothered in mayonnaise…), I would take coleslaw any day over potato salad. That is simply my trying to be healthful though. I mean, they are both covered in mayonnaise right? So underneath it all, which is better for you- potatoes or cabbage? Exactly. That’s just the way I tackle that debacle personally. I guess most of you are probably thinking that a better question would be which is more delicious- potatoes or cabbage? haha which is an equally appropriate question!
Regardless, I wanted to come up with a great standard coleslaw recipes to share with you guys. But I wanted it to be different than the generic recipe which is simply mayo, sugar, and maybe some vinegar. But without veering so far off the beaten track that it would have to be re-named “southwest coleslaw” or something like that.
This recipe won me over immediately.
Not only is it an Ina Garten recipe (whom I adore), but it takes the generic coleslaw dressing and adds a little more depth of flavor with some dijon mustard (which I love) and a lot less sugar than you find in most recipes. She really does a fantastic job balancing all the flavors together well- specifically the level of acidity versus the amount of sweetness. Her recipe was even featured back in 2006 on Smitten Kitchen’s Blog. And she has some pretty good taste.
On a different note, I just wanted to address the likely occurrence of soggy coleslaw. Your coleslaw starts to liquify as soon as you add the dressing to the vegetables. The salt from the dressing breaks down the vegetables and starts to extract all the excess liquid into the dressing. You have two options to solve this problem – you can salt the raw veggies and place them over a strainer for a few hours to drain (being sure to rinse off the excess salt then drying the veggies off again..) OR you can simply wait to add the dressing to the vegetables immediately before serving. If you can’t tell, I much prefer the second method. MUCH less work. I actually salted the cabbage for the recipe that I have pictured in this post and I don’t think it helped enough to go through the trouble again. But feel free to give it a run for yourself!
- 1 pound white cabbage (1/2 small head)
- ¾ pound red cabbage (1/2 small head)
- 5 carrots
- 2 cups good mayonnaise
- ¼ cup Dijon mustard
- 1 tablespoon sugar
- 2 tablespoons cider vinegar
- 2 teaspoons celery seeds
- 1 teaspoon celery salt
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Fit a food processor with the thickest slicing blade. Cut the cabbages into small wedges and place horizontally into the feed tube. Process in batches. Next, fit the food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches and mix in a bowl with the grated cabbages.
- In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery seeds, celery salt, salt, and pepper. Keep separate from vegetables until serving.
- When ready to serve pour enough of the dressing over the grated vegetables to moisten them. Serve cold or at room temperature.
adapted from Ina Garten