How To Make Classic Creamy Coleslaw — Cooking Lessons from The Kitchn

(Image credit: Kelli Foster)

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window.ATGalleries[49796] = {“id”:49796,”type”:”Cooking Lesson”,”images”:[{“image_id”:”f88567be41316c0ec44c2408d4fee89f14ef1417″,”caption”:”To make classic coleslaw, you’ll need 1 small head (2 to 2 1/2 pounds) cabbage (green, red, or a mix), 2 to 3 large carrots (3 to 3 1/2 cups shredded), 1 1/4 cup coleslaw dressing (mayo dressing, buttermilk dressing, or sour cream dressing \u0026mdash; you choose!)”,”image”:{“id”:”f88567be41316c0ec44c2408d4fee89f14ef1417″,”width”:2143,”height”:3000,”format”:”JPEG”,”created_by_id”:30,”updated_by_id”:30,”created_at”:”2015-06-26T12:18:27.492-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:465,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”Coleslaw-.jpg”,”alt_text”:”Ingredients for Coleslaw”,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”558d7b53dbfa3f769d0028d1″,”focus_z”:null}},{“image_id”:”06672254e310843eb782635b15fab0426d8af9de”,”caption”:”Cut the cabbage in half and peel off a few of the thin outer layers. Cut each half into quarters, then cut out the tough core in the middle. “,”image”:{“id”:”06672254e310843eb782635b15fab0426d8af9de”,”width”:2143,”height”:3000,”format”:”JPEG”,”created_by_id”:30,”updated_by_id”:30,”created_at”:”2015-06-26T12:18:05.570-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:465,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”Coleslaw–2.jpg”,”alt_text”:”Coring a cabbage wedge\r\n”,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”558d7b12dbfa3f203f002b71″,”focus_z”:null}},{“image_id”:”4dd07c78d7cb933ab30076113e5b2c971e1b922b”,”caption”:”Slice each quarter crosswise into thin shreds, or run the quarters through a food processor with a shredding blade.”,”image”:{“id”:”4dd07c78d7cb933ab30076113e5b2c971e1b922b”,”width”:2143,”height”:3000,”format”:”JPEG”,”created_by_id”:30,”updated_by_id”:30,”created_at”:”2015-06-26T12:18:05.632-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:465,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”Coleslaw–3.jpg”,”alt_text”:”Slicing cabbage”,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”558d7b29dbfa3f1f9f002b04″,”focus_z”:null}},{“image_id”:”ac9a71c5e85cc6583bd8cbe7858d88ade7d74565″,”caption”:”Transfer the shredded cabbage to a large mixing bowl.”,”image”:{“id”:”ac9a71c5e85cc6583bd8cbe7858d88ade7d74565″,”width”:2143,”height”:3000,”format”:”JPEG”,”created_by_id”:30,”updated_by_id”:30,”created_at”:”2015-06-26T12:18:05.645-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:465,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”Coleslaw–4.jpg”,”alt_text”:”Slicing cabbage”,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”558d7b08dbfa3f27ed002a08″,”focus_z”:null}},{“image_id”:”7129c5f1b3747c486bbc5f7c734b9303347926c9″,”caption”:”\u003cstrong\u003eSalt the cabbage — OPTIONAL\u003c/strong\u003e\u003cstrong\u003e: \u003c/strong\u003eSalting the cabbage helps it\u003ca href=\”http://www.thekitchn.com/tip-for-crisp-coleslaw-salt-an-147435\”\u003e stay crisp a little longer\u003c/a\u003e if you’re making the coleslaw ahead. Transfer the cabbage to colander and toss it with a tablespoon of salt. Let stand on a plate or in the sink for an hour or two. Squeeze as much moisture as you can from the cabbage, then continue making the coleslaw.”,”image”:{“id”:”7129c5f1b3747c486bbc5f7c734b9303347926c9″,”width”:2143,”height”:3000,”format”:”JPEG”,”created_by_id”:30,”updated_by_id”:30,”created_at”:”2015-06-26T12:18:05.653-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:465,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”Coleslaw–5.jpg”,”alt_text”:”Salting cabbage”,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”558d7b12dbfa3f27ed002a0a”,”focus_z”:null}},{“image_id”:”5cad4d1592a285d91b8d7a988504eedd60274d13″,”caption”:”\u003cstrong\u003eShred the carrots: \u003c/strong\u003ePeel the carrots, then either cut them into very small matchsticks…”,”image”:{“id”:”5cad4d1592a285d91b8d7a988504eedd60274d13″,”width”:2143,”height”:3000,”format”:”JPEG”,”created_by_id”:30,”updated_by_id”:30,”created_at”:”2015-06-26T12:18:05.704-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:465,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”Coleslaw–7.jpg”,”alt_text”:”Slicing carrots”,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”558d7b0bdbfa3f21a3002e0f”,”focus_z”:null}},{“image_id”:”9b60563054e3efdb66d34aad9d7f7f64d83d6ecb”,”caption”:”…or shred them using a food processor with a shredding blade or on a box grater. Transfer the shredded cabbage to the mixing bowl with the cabbage.”,”image”:{“id”:”9b60563054e3efdb66d34aad9d7f7f64d83d6ecb”,”width”:2143,”height”:3000,”format”:”JPEG”,”created_by_id”:30,”updated_by_id”:30,”created_at”:”2015-06-26T12:18:06.077-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:465,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”Coleslaw–8.jpg”,”alt_text”:”Shredded carrots in a food processor”,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”558d7b24dbfa3f20e7002d58″,”focus_z”:null}},{“image_id”:”c7546d1f9809b02b8b839facae4b5703b0126988″,”caption”:”\u003cb\u003eToss the shredded cabbage and carrots together.\u003c/b\u003e”,”image”:{“id”:”c7546d1f9809b02b8b839facae4b5703b0126988″,”width”:2143,”height”:3000,”format”:”JPEG”,”created_by_id”:30,”updated_by_id”:30,”created_at”:”2015-06-26T12:18:15.143-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:465,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”Coleslaw–10.jpg”,”alt_text”:”Mixing carrots and cabbage for coleslaw”,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”558d7b46dbfa3f1e87002de0″,”focus_z”:null}},{“image_id”:”55b537fff238408ce600e21623369da42738057d”,”caption”:”Choose between mayo dressing, buttermilk dressing, or sour cream dressing for your coleslaw.”,”image”:{“id”:”55b537fff238408ce600e21623369da42738057d”,”width”:2143,”height”:3000,”format”:”JPEG”,”created_by_id”:30,”updated_by_id”:30,”created_at”:”2015-06-26T12:18:22.244-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:465,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”Coleslaw–12.jpg”,”alt_text”:”Coleslaw dressing three ways”,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”558d7b4ddbfa3f207e002c90″,”focus_z”:null}},{“image_id”:”f3e95354f23239acc34bf152fa737a0fd3635f29″,”caption”:”\u003cstrong\u003eWhisk the dressing: \u003c/strong\u003eWhisk together the ingredients for your dressing in a small bowl. Taste and add more salt, sugar, or vinegar to taste. “,”image”:{“id”:”f3e95354f23239acc34bf152fa737a0fd3635f29″,”width”:2143,”height”:3000,”format”:”JPEG”,”created_by_id”:30,”updated_by_id”:30,”created_at”:”2015-06-26T12:18:06.152-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:465,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”Coleslaw–11.jpg”,”alt_text”:”Making coleslaw dressing”,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”558d7b38dbfa3f213c002a57″,”focus_z”:null}},{“image_id”:”f068471ad4a5c01d8d6776a2a46ae108f9584440″,”caption”:”\u003cstrong\u003eToss the slaw with the dressing: \u003c/strong\u003ePour the dressing over the shredded cabbage and carrots. “,”image”:{“id”:”f068471ad4a5c01d8d6776a2a46ae108f9584440″,”width”:2143,”height”:3000,”format”:”JPEG”,”created_by_id”:30,”updated_by_id”:30,”created_at”:”2015-06-26T12:18:14.305-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:465,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”Coleslaw–13.jpg”,”alt_text”:”Making coleslaw and pouring the dressing”,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”558d7b45dbfa3f213c002a59″,”focus_z”:null}},{“image_id”:”288403c53cbf1ff902094f4775ba46b4e2ddcf4f”,”caption”:”Toss gently to combine, making sure all the shreds are coated evenly. (If you’re making this more than an hour or two ahead of your party, save a little dressing to toss with the salad just before serving.)”,”image”:{“id”:”288403c53cbf1ff902094f4775ba46b4e2ddcf4f”,”width”:2143,”height”:3000,”format”:”JPEG”,”created_by_id”:30,”updated_by_id”:null,”created_at”:”2015-06-26T12:21:41.845-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:465,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”Coleslaw-1.jpg”,”alt_text”:”Mixing Coleslaw”,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”558d7c12dbfa3f2044002c04″,”focus_z”:null}},{“image_id”:”0c7e8eaf88835c6b358103cf7e0c68e7f9ecb6aa”,”caption”:”\u003cstrong\u003eRefrigerate for at least 1 hour before serving: \u003c/strong\u003eColeslaw has the best texture and flavor the day its made, but it still keeps well for several days in the fridge. If you’re making this coleslaw more than a day ahead, don’t skip the salting step above. For extra-creaminess just before serving, drizzle a little reserved dressing over the top of the slaw, or fold an extra spoonful of mayo into the slaw.”,”image”:{“id”:”0c7e8eaf88835c6b358103cf7e0c68e7f9ecb6aa”,”width”:2000,”height”:3000,”format”:”JPEG”,”created_by_id”:30,”updated_by_id”:30,”created_at”:”2015-06-26T12:18:08.745-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:465,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”Coleslaw–14.jpg”,”alt_text”:”Coleslaw”,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”558d7b3fdbfa3f2113002dca”,”focus_z”:null}}]};

This coleslaw is a classic. As in, the classic, with green cabbage, shredded carrots, and creamy dressing. If you’re looking for a solid, dependable coleslaw that promises to play nice with all the burgers and hotdogs at your next backyard party, then here it is.

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