Coleslaw

Name: Coleslaw
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: American
Ingredients: 0.5 head Cabbage; 1 Carrot; 1 handful Red cabbage; 0.25 Onion; 4 tbsp Mayonnaise; 1 tbsp Vinegar (or lemon juice); 1 tbsp Sugar; 1 tsp Dijon mustard; 0.5 tsp Salt; 1 to taste Black pepper

An American salad of finely shredded cabbage and carrot in a creamy mayo-vinegar dressing. A crisp, no-cook 5-minute side that's a must with burgers, BBQ, and fried chicken.

Ingredients

4servings

Cabbage · ~400g, finely shredded0.5 head
Carrot · shredded or grated1
Red cabbage · optional, for color1 handful
Onion · optional, very thin0.25
Dressing
Mayonnaise4 tbsp
Vinegar (or lemon juice)1 tbsp
Sugar1 tbsp
Dijon mustard · optional1 tsp
Salt0.5 tsp
Black pepper1 to taste

Steps

Finely shred the cabbage, carrot, and optional red cabbage and onion (a mandoline helps).
⏲ 7 min
Toss the shredded veg with a little salt, rest 10 minutes, then lightly squeeze out the liquid (keeps it crisp longer — optional).
⏲ 10 min
Whisk the mayo, vinegar, sugar, mustard, salt, and pepper into a dressing.
⏲ 2 min
Pour the dressing over the vegetables and toss to coat evenly.
⏲ 1 min
Chill at least 30 minutes so the flavors meld.
⏲ 30 min
Taste, adjust, and give it one more toss just before serving.
⏲ 1 min

Tips & Variations

Variations

Vinegar-based: Skip the mayo for a lighter vinaigrette slaw.
Apple & cranberry: Add fruit for a sweet-tart, crunchy slaw.
Jalapeño & lime: A Mexican-style spicy, zingy version.
Yogurt: Swap some mayo for Greek yogurt to lighten it.

Tips

Shred finely so the dressing coats well and the texture is right.
Salt and drain the veg to keep it crisp and the slaw from going watery.
Balance sweet and tangy — adjust sugar and vinegar to taste.
Let it rest 30 min to overnight (but not too long or it softens).
Perfect alongside burgers, BBQ, and fried chicken.

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