When you think of BBQ gatherings, summer picnics, or fried chicken feasts, what side dish comes to mind? Coleslaw, of course! This crisp, colorful, and creamy salad has been a beloved side for generations. If you're craving a homemade 14oz coleslaw that's simple yet delicious, you're in the right place. Here are the five easy steps to whip up your very own:
1. Gather Your Ingredients
- 14 oz (about 4 cups) of green cabbage, finely shredded
- 2 cups of purple cabbage, finely shredded
- 1 large carrot, grated
- 1⁄2 cup of mayonnaise
- 2 tablespoons of white vinegar
- 2 tablespoons of sugar
- 1 teaspoon of Dijon mustard
- 1⁄2 teaspoon of celery seed
- Salt and pepper to taste
🍎 Note: While we've focused on cabbage and carrot for our standard coleslaw, feel free to add other veggies like red onion or bell peppers for a twist.
2. Prepare Your Vegetables
Start by washing your vegetables thoroughly. For the cabbages, cut them into quarters, remove the core, and slice into thin ribbons. A mandoline or food processor with a shredding attachment can simplify this process. As for the carrot, peel it and either use a box grater or the shredding disc of a food processor to grate it finely. If you prefer, you can thinly slice the carrot with a sharp knife.
| Vegetable | Preparation |
|---|---|
| Green Cabbage | Shred after removing the core |
| Purple Cabbage | Shred after removing the core |
| Carrot | Grate or slice thinly |
3. Mix the Dressing
The secret to a great coleslaw is in the dressing. In a small bowl, whisk together:
- Mayonnaise for creaminess
- White vinegar for tanginess
- Sugar to balance the acidity
- Dijon mustard for depth of flavor
- Celery seed for an extra crunch
- Salt and pepper to taste
Adjust the sugar and vinegar according to your taste, but remember, the dressing should be creamy yet tangy.
🍽️ Note: If you want to make this coleslaw lower in calories, consider replacing half the mayonnaise with Greek yogurt or a light mayo version.
4. Combine Everything
Now, place your shredded cabbages and grated carrot in a large mixing bowl. Pour the dressing over the veggies, and using a pair of salad tossers or just your clean hands, mix well to ensure every strand of cabbage is coated. Give the coleslaw a taste, and adjust the seasoning if needed.
5. Chill and Serve
Coleslaw tends to taste better after it has had time to sit and the flavors meld. Cover your bowl with plastic wrap or transfer the coleslaw to an airtight container and refrigerate for at least an hour before serving. This will also help soften the cabbage slightly. When ready to serve, give it another toss and present it in a colorful bowl to enhance its visual appeal.
Coleslaw is not just about the crunch; it's a canvas for culinary creativity. You've learned how to craft a basic coleslaw, but remember, the world of slaw is vast. You can:
- Add fruits like pineapple or apple for sweetness
- Incorporate nuts for texture
- Experiment with different types of vinegar or even citrus for dressing variations
- Replace sugar with honey or other sweeteners
Having a delightful, homemade coleslaw at your fingertips means you're ready for any occasion where a refreshing side dish is desired. From BBQs to potlucks, your coleslaw will not just be a complement to the meal but a star in its own right.
Can I make coleslaw ahead of time?
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Absolutely! Coleslaw can be made a day or two in advance. However, the longer it sits, the softer it will become, so for optimal crunch, enjoy it within the first 24 hours.
What can I do with leftover coleslaw?
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Left over coleslaw can be used in sandwiches, wraps, or even as a topping for burgers and hot dogs. If it’s too soggy, you can add it to soups or broths for a flavor boost.
Can I make coleslaw without mayonnaise?
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Yes, you can substitute mayonnaise with ingredients like Greek yogurt, sour cream, or even a vinaigrette for a healthier or mayo-free version.
