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Side · American

Classic coleslaw

Crisp salted cabbage, carrot and red onion in a sharp mustard mayo. The dependable barbecue side.

30 min 20 min hands-on Serves 6 American Kid friendly

Coleslaw is crunchy shredded cabbage and carrot in a creamy, tangy dressing, the cool side to barbecue and sandwiches. Balancing the dressing between creamy and sharp is the key. It is quick to make and even better after a short rest in the fridge.

Ingredients

  • 500 g white cabbage, about half a small one
  • 1 tsp salt, plus more to taste
  • 2 carrots, peeled, about 200g
  • 1 red onion, small
  • 120 g mayonnaise
  • 2 tbsp cider vinegar
  • 1 tsp sugar
  • 1 tsp dijon mustard
  • black pepper, to taste

Method

  1. Cut the cabbage into quarters and cut out the hard core, then slice the quarters as thinly as you can, about 2mm, with a sharp knife or a mandoline. Toss in a colander with the salt and leave for 20 minutes; the salt draws out water, so the slaw stays crisp and the dressing stays creamy.
  2. Meanwhile, coarsely grate the carrots and slice the red onion into very thin half-moons. If the onion is strong, soak it in cold water for 10 minutes, then drain and pat dry; it takes the harsh edge off.
  3. Whisk the mayonnaise, vinegar, sugar and mustard in a large bowl with a good grind of pepper until smooth. It should taste sharper than you want the finished slaw to be, since the vegetables will soften it.
  4. Squeeze the cabbage hard by the handful to get rid of the water, then add it to the bowl with the carrot and onion. Toss thoroughly with your hands or two spoons until every strand is coated.
  5. Cover and chill for at least 30 minutes, so the cabbage softens slightly and the flavours come together. Toss again, then taste and adjust with salt, vinegar or pepper, and serve cold with barbecued meat, burgers or pulled pork.

Tips

  • Shred the cabbage finely and, if you have time, salt it briefly and squeeze out the water for a crisper, less watery slaw.
  • Balance the dressing with a little vinegar or lemon to cut the richness of the mayonnaise.
  • Add a grated apple or a handful of raisins for a touch of sweetness against the tangy dressing.

Common questions

Why does my coleslaw go watery?

Cabbage releases water once salted or dressed. Salting and draining it first, or dressing it close to serving, helps keep it crisp.

Can I make coleslaw ahead?

Yes, it keeps for a day or two and the flavour improves, though it softens over time. Add a little extra dressing before serving if needed.