Coleslaw – Not Sweet but Very Tasty

My grandmother, bless her heart, made a coleslaw so sugary it tasted like candy. While I loved her dearly, that coleslaw was a culinary adventure I rarely dared to repeat. I yearned for the refreshing, tangy coleslaw my mom used to make. It was savory and crunchy, the perfect counterpoint to a rich barbecue or a simple sandwich. Finally, I decided to take matters into my own hands, creating a recipe that celebrates the natural flavors of cabbage, carrots, and a vibrant, not-so-sweet dressing.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Servings: 6
• Yield: About 6 cups
• Dietary Type: Vegetarian

Ingredients

• 1/2 head cabbage
• 1 medium carrot
• 1/2 cup onion (diced)
• 2 cups mayonnaise
• 2 tablespoons white vinegar
• 2 teaspoons sugar
• 2 teaspoons celery seeds

Equipment Needed

• Large bowl
• Small mixing bowl
• Knife
• Cutting board
• Grater or food processor (optional)

Instructions

1. Begin by preparing your vegetables. Shred the cabbage to your desired fineness. I personally prefer a finer shred for even distribution of the dressing, but a more coarsely shredded coleslaw adds a delightful textural contrast.
2. Shred the carrot. A box grater works well for this, or you can use the shredding attachment on a food processor for speed and efficiency.
3. Dice the onion into small pieces. This will prevent the onion from overpowering the other flavors. Red, yellow, or white onions can be used, each adding a subtly different note to the coleslaw.
4. In a separate small bowl, prepare the dressing. Combine the mayonnaise, white vinegar, sugar, and celery seeds. Whisk together until the sugar is dissolved and the dressing is smooth and uniform.
5. In the large bowl, combine the shredded cabbage, shredded carrot, and diced onion.
6. Pour the dressing over the vegetables and mix thoroughly to ensure that all the vegetables are evenly coated.
7. Cover the bowl and refrigerate for at least one hour, or up to 24 hours, to allow the flavors to meld and the cabbage to soften slightly. The longer it marinates, the more flavorful it becomes.

Expert Tips & Tricks

• For a creamier coleslaw, use a high-quality, full-fat mayonnaise. If you prefer a lighter option, you can substitute part of the mayonnaise with Greek yogurt, but be aware that this will slightly alter the flavor and tanginess.
• If you want a bit more zing, add a teaspoon of Dijon mustard to the dressing.
• Don’t overdress the coleslaw. Start with slightly less dressing than you think you need and add more as necessary. You want the vegetables to be coated, not swimming in dressing.
• Make sure your vegetables are thoroughly dry before adding the dressing. Excess moisture will dilute the dressing and make the coleslaw soggy.
• Taste and adjust the seasoning to your preference. You may want to add a pinch of salt and pepper, or a little more vinegar for extra tang.
• If you’re preparing the coleslaw ahead of time, consider holding back a portion of the dressing and adding it just before serving to prevent it from becoming too soggy.
• For a visually appealing coleslaw, use a mix of colored carrots, such as orange, yellow, and purple.

Serving & Storage Suggestions

Coleslaw is a versatile side dish that pairs well with a variety of meals. It’s a classic accompaniment to barbecued meats, such as pulled pork, ribs, and chicken. It’s also delicious with sandwiches, burgers, and fish tacos. You can also serve it as a light and refreshing salad on its own.

To serve, simply scoop the coleslaw into a bowl and garnish with a sprinkle of fresh herbs, such as parsley or chives.

Leftover coleslaw should be stored in an airtight container in the refrigerator. It will keep for up to 3 days. Keep in mind that the coleslaw will continue to soften as it sits, so it’s best enjoyed within the first 24 hours. I don’t recommend freezing coleslaw, as the mayonnaise will separate and the vegetables will become mushy. At room temperature, mayonnaise-based salads should not sit for more than 2 hours.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	342.5 kcal	N/A
Calories from Fat	238 g	70%
Total Fat	26.5 g	40%
Saturated Fat	3.9 g	19%
Cholesterol	20.4 mg	6%
Sodium	579.3 mg	24%
Total Carbohydrate	27 g	8%
Dietary Fiber	2.3 g	9%
Sugars	10.2 g	40%
Protein	2.1 g	4%

Variations & Substitutions

• For a vegan version: Substitute the mayonnaise with a vegan mayonnaise alternative. There are many excellent vegan mayonnaises available on the market made from soy, cashews, or other plant-based ingredients.
• For a lower-fat version: Substitute part of the mayonnaise with plain Greek yogurt or light mayonnaise. This will reduce the fat content without sacrificing too much flavor.
• Add other vegetables: Consider adding other vegetables to the coleslaw, such as bell peppers, celery, or radishes. These will add additional flavor and texture.
• Spice it up: For a spicy coleslaw, add a pinch of cayenne pepper or a finely diced jalapeño to the dressing.
• Sweeten it up (slightly): While the goal is a not-sweet coleslaw, for those who prefer a hint of sweetness, add a tablespoon of honey or maple syrup to the dressing.
• Vinegar variations: Experiment with different types of vinegar, such as apple cider vinegar or red wine vinegar, to add different flavor nuances to the dressing.

FAQs (Frequently Asked Questions)

Q: Can I make this coleslaw ahead of time?
A: Yes, absolutely! In fact, making it a few hours or even a day in advance allows the flavors to meld together beautifully. Just store it in an airtight container in the refrigerator.

Q: Can I use pre-shredded cabbage to save time?
A: You certainly can. Pre-shredded cabbage is a great time-saver. However, keep in mind that freshly shredded cabbage will have a slightly better texture and flavor.

Q: How long will this coleslaw last in the refrigerator?
A: This coleslaw will stay fresh in the refrigerator for up to 3 days. However, the texture may soften slightly over time.

Q: Can I add other vegetables to this coleslaw?
A: Definitely! Feel free to add other vegetables such as bell peppers, celery, or radishes to customize the flavor and texture to your liking.

Q: What if I don’t have celery seeds?
A: If you don’t have celery seeds on hand, you can substitute them with a pinch of celery salt. Alternatively, you can simply omit them altogether, although they do add a distinct flavor to the coleslaw.

Final Thoughts

This not-so-sweet coleslaw is a refreshing and flavorful alternative to the overly sugary versions that often dominate potlucks and barbecues. It’s easy to make, customizable to your preferences, and the perfect complement to a variety of dishes. I encourage you to give it a try and discover the simple pleasure of a coleslaw that celebrates the natural flavors of fresh ingredients. Don’t be afraid to tweak the recipe to suit your own taste. Share your creations and feedback; I’d love to hear about your personal twist on this classic side dish. Serve it alongside your favorite grilled meats or tucked into a hearty sandwich for a delightful culinary experience!