Classic Creamy Coleslaw with a Tangy Homemade Dressing

This Classic Creamy Coleslaw with a Tangy Homemade Dressing yields side portions for six to eight people. Grated carrots and finely sliced green cabbage combine with a balanced mixture of mayonnaise and sour cream. Allowing twenty minutes of resting time softens the vegetables and perfectly thins the Creamy Dressing.

The vegetable base

Green cabbage provides the standard base, though a Napa variety or savoy cabbage will work just as well. The required seven cups of shreds equal slightly under half of a medium head, or one quarter if you buy a large head. You must also include one medium shredded carrot, yielding one and a half cups.

To build a multi-colored base, substitute a portion of the green shreds with a red variety. The darker leaves bring excellent color to the bowl, though they will bleed slightly into the dressing over time.

You can incorporate other ingredients into the vegetable mix for added crunch. Good additions include:

• Finely sliced onions
• Scallions
• Julienned tart green apples

Making the Creamy Dressing

Grab a small bowl to make the sauce. Mix the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, celery salt, and black pepper. Stir everything until the dressing is completely smooth.

The Creamy Dressing uses a mix of mayonnaise and sour cream as its base. The sour cream prevents the dish from feeling heavy. A dressing made entirely of mayonnaise makes the final texture soggy and rich. You can substitute plain yogurt in place of the sour cream. Full fat yogurt is the best option.

You can use white wine vinegar in place of the apple cider vinegar.

You must start with a thick dressing. The cabbage releases its natural moisture into the bowl as it sits. A thin dressing will cause the final dish to become watery later.

Mixing and resting

Place your shredded cabbage and grated carrots into a large serving bowl. Pour the wet dressing over the dry vegetables. Toss everything together so the shreds are evenly coated.

You must rest the dressed vegetables before you eat them. Wait at least twenty minutes. Two hours of rest is best. You can also cover the bowl and keep it in the refrigerator overnight.

The cabbage stays stiff if you skip the resting time. A proper rest allows the vegetables to soften and pull out moisture. This moisture thins the sauce and helps the flavors meld.

Give the coleslaw one final toss right before you scoop and serve it. A final toss redistributes the dressing that thins out during the resting period.

Preparing ahead and storage

You can prepare the components in advance. Store the shredded vegetables in an airtight bag. Squeeze the air out of the bag and keep it in the refrigerator for up to five days. Keep the dressing in a separate container until you mix them.

You can keep fully dressed coleslaw covered in the refrigerator for up to five days.

Serving portions and pairings

This recipe makes enough coleslaw to serve six to eight people as a standard side dish. Half a head of cabbage yields enough side portions for ten people at a sit-down meal. It can feed fifteen people at a buffet.

Serve the coleslaw alongside barbecue meats. It pairs well with pulled pork, brisket, or chicken thighs.