Vegetable Coleslaw (Barefoot Contessa)

My grandmother, a woman who believed mayonnaise was the answer to most of life’s problems, always had a bowl of coleslaw tucked away in the fridge. It wasn’t fancy – usually just shredded cabbage, carrots, and a jar of store-bought dressing – but it was a constant, a comforting presence at every family gathering. This recipe, however, is a world away from that simple slaw. It’s vibrant, flavorful, and satisfying in a way that makes you forget all about the gloppy stuff you find in deli containers. This is the coleslaw that converted me from a passive consumer to an active enthusiast!

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 0 minutes (Chilling time is considered “cooking” time)
• Total Time: At least 1 hour 30 minutes
• Servings: 8-10
• Yield: About 8 cups
• Dietary Type: Vegetarian

Ingredients

• 1 lb white cabbage (1/2 small head)
• 3/4 lb red cabbage (1/2 small head)
• 5 carrots
• 2 cups mayonnaise (Hellman’s recommended, with a squeeze of lemon)
• 1/4 cup Dijon mustard
• 1 tablespoon sugar
• 2 tablespoons cider vinegar
• 1/2 – 1 teaspoon celery salt, to taste
• 2 teaspoons celery seeds
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper

Equipment Needed

• Large bowl
• Medium bowl
• Grater or food processor with shredding attachment
• Whisk

Instructions

1. Begin by preparing the cabbages. Shred both the white cabbage and red cabbage using a sharp knife or a food processor fitted with the shredding blade. Ensure the shreds are relatively uniform in size for even distribution of flavor and texture.

2. Next, prepare the carrots. Grate the carrots using a box grater or the grating attachment on your food processor. Aim for a medium-fine grate, which will incorporate well into the coleslaw.

3. In a large bowl, combine the shredded white cabbage, red cabbage, and grated carrots. Toss gently to distribute the vegetables evenly.

4. Now, prepare the dressing. In a medium bowl, whisk together the mayonnaise, Dijon mustard, sugar, cider vinegar, celery salt, celery seeds, kosher salt, and fresh ground black pepper. Whisk until the dressing is smooth and creamy. If you prefer a tangier slaw, you can add a little more cider vinegar, a teaspoon at a time, until you reach your desired level of acidity.

5. Pour enough of the dressing over the vegetables to moisten them. Be careful not to oversaturate the coleslaw; you want the vegetables to be coated but not swimming in dressing. Start with about two-thirds of the dressing and add more as needed, tossing gently to combine.

6. Cover the bowl tightly with plastic wrap and chill in the refrigerator for at least one hour, or preferably longer, to allow the flavors to meld. Chilling time also helps the cabbage soften slightly, improving the overall texture of the coleslaw. This coleslaw actually improves with time, so don’t be afraid to make it a day in advance.

7. Before serving, give the coleslaw a final toss and taste to adjust the seasoning if necessary. Add more celery salt, salt, or pepper to taste. Serve cold or at room temperature.

Expert Tips & Tricks

• Don’t Overdress: The key to great coleslaw is to avoid oversaturating the vegetables with dressing. Add the dressing gradually, tossing as you go, until the coleslaw is nicely coated but not soggy. It’s always better to err on the side of less dressing and add more if needed.
• Use Quality Mayonnaise: The quality of your mayonnaise will significantly impact the overall flavor of the coleslaw. As Ina Garten recommends, Hellman’s (or Best Foods, depending on your location) is a solid choice. A squeeze of fresh lemon juice brightens the flavor of the mayonnaise.
• Shredded Uniformly: Uniformly shredded vegetables contribute to a better texture and appearance. If you’re using a knife, take your time to ensure consistent cuts. A food processor with a shredding attachment can also be a lifesaver for larger batches.
• Make-Ahead Magic: This coleslaw is even better the next day, as the flavors have had time to meld. If you’re making it ahead of time, consider adding a bit more dressing before serving, as the vegetables will absorb some of the moisture as it sits.

Serving & Storage Suggestions

This coleslaw is incredibly versatile and can be served alongside a variety of dishes. It’s a classic accompaniment to barbecue, grilled meats, sandwiches, and fish. It also makes a delicious topping for pulled pork sliders or tacos.

Leftover coleslaw should be stored in an airtight container in the refrigerator. It will keep for 3-4 days, although the texture may soften slightly over time. It is not recommended to freeze coleslaw, as the mayonnaise-based dressing will separate and become watery upon thawing.

While it can sit at room temperature for a short while (1-2 hours max), it’s best to keep coleslaw refrigerated until ready to serve, especially if the weather is warm, due to the mayonnaise content.

Nutritional Information

Please note that the following nutrition information is an estimate and may vary based on specific ingredients and serving sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	285.9 kcal	N/A
Calories from Fat	181 g	64%
Total Fat	20.2 g	31%
Saturated Fat	2.9 g	14%
Cholesterol	15.3 mg	5%
Sodium	663.3 mg	27%
Total Carbohydrate	26.5 g	8%
Dietary Fiber	3.6 g	14%
Sugars	11 g	44%
Protein	2.7 g	5%

Variations & Substitutions

• Creamier Coleslaw: For a richer, creamier coleslaw, you can substitute half of the mayonnaise with sour cream or Greek yogurt. This will also add a bit of tanginess to the flavor.
• Sweeter Coleslaw: If you prefer a sweeter coleslaw, increase the amount of sugar to taste. You can also add a touch of honey or maple syrup for a more complex sweetness.
• Spicy Coleslaw: For a kick, add a pinch of cayenne pepper or a dash of hot sauce to the dressing. You can also include some finely diced jalapeño peppers in the vegetable mixture.
• Apple Cider Coleslaw: Substitute a tablespoon of apple cider vinegar for some of the cider vinegar for a slightly different flavor profile. You could also add shredded apple!
• Vegan Coleslaw: Substitute your favorite vegan mayonnaise for the regular mayonnaise. Ensure all other ingredients are also vegan-friendly.

FAQs (Frequently Asked Questions)

Q: Can I use pre-shredded cabbage to save time?

A: While using pre-shredded cabbage is convenient, freshly shredded cabbage will have a better texture and flavor. If you’re short on time, pre-shredded is acceptable, but be sure to choose a high-quality brand and use it as soon as possible.

Q: How long does this coleslaw last in the refrigerator?

A: This coleslaw will last for 3-4 days in the refrigerator, stored in an airtight container. However, the texture may soften slightly over time.

Q: Can I freeze coleslaw?

A: Freezing is not recommended for coleslaw, as the mayonnaise-based dressing will separate and become watery upon thawing.

Q: Can I make this coleslaw without celery salt?

A: Celery salt adds a distinctive flavor to the coleslaw, but if you don’t have it on hand, you can substitute it with a pinch of regular salt and a dash of celery seed.

Q: What’s the best way to prevent coleslaw from becoming watery?

A: Avoid oversaturating the vegetables with dressing. Add the dressing gradually, tossing as you go, until the coleslaw is nicely coated but not soggy. Chilling the coleslaw also helps the flavors meld without making it watery.

Final Thoughts

This recipe elevates coleslaw from a humble side dish to a star of the show. The combination of crisp vegetables, creamy dressing, and bright flavors is simply irresistible. Don’t be surprised if you find yourself making this coleslaw again and again – it’s that good! So, gather your ingredients, grab your grater, and get ready to experience coleslaw like never before. I encourage you to try this recipe and share your feedback. Serve it alongside some perfectly grilled chicken or ribs, and you’ve got yourself a meal to remember. Enjoy!