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–+ servings
Classic Coleslaw

Classic Coleslaw

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The fuller family coleslaw version - crisp cabbage and carrot in a sweet, tangy mayonnaise dressing. An incomplete duplicate card also survived in the old master, but this approved final uses the established family formula with a whole cabbage, carrot, and the richer 1-cup mayonnaise dressing.
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Prep Time 20 minutes
Servings: 10 servings
Course: Pareve Salad
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 1 Green cabbage medium head, about 2 lb / 900 g, finely shredded
  • 1 Carrot large, peeled and grated
Dressing
  • 1 cup Mayonnaise (240 g)
  • 1/2 cup Sugar / 100 g
  • 1/4 cup Vinegar (60 mL)
  • Black pepper: a small dash, optional

Equipment

  • Very large mixing bowl
  • Sharp knife, mandoline, or food processor for cabbage
  • Box grater for carrot
  • Small bowl and whisk for dressing
  • Measuring cups and spoons

Method
 

  1. Finely shred the cabbage and grate the carrot. Place both in a very large bowl.
  2. In a separate bowl, whisk the mayonnaise, sugar, vinegar, and optional black pepper until smooth.
  3. Pour about three-quarters of the dressing over the cabbage and carrot and toss very thoroughly.
  4. Add the remaining dressing only if needed. The cabbage should be evenly coated but not swimming.
  5. Cover and refrigerate at least 2 hours; overnight gives the classic family texture and flavor.
  6. Toss again before serving, scraping any dressing from the bottom of the bowl back through the cabbage.

Notes

Recipe #158
Category: Pareve Salad
Yield: About 10 servings
Method: Toss and chill
Prep: About 20 minutes
Chill: Overnight best
Difficulty: Easy
Recipe Details
Kosher: Pareve when made with pareve mayonnaise. Texture: Crisp when freshly tossed, softer and more blended after an overnight chill. Flavor: Creamy, sweet, and tangy.
Overnight Is Best
This is one of those coleslaws that gets better after time in the refrigerator. The cabbage softens slightly, the sugar dissolves completely, and the dressing becomes more even from top to bottom.
What a Beginner Should Look For
Freshly mixed coleslaw should be crisp and lightly coated. After chilling, the cabbage will soften and release a little moisture, turning the dressing smoother and looser.
A Big Bowl Makes Better Coleslaw
Use a bowl that feels almost too large. Shredded cabbage takes up a lot of room at first, and a large bowl lets you toss the dressing all the way through without crushing the cabbage.
Beginner Tips
  • Shred the cabbage thinly for a more tender finished slaw.
  • Whisk the sugar into the dressing before adding it to the cabbage.
  • Start with less dressing and add more only if needed.
  • For the best family-style flavor, make it the day before serving.
  • Toss again just before putting it on the table.
Troubleshooting
Too sweet: Add 1-2 teaspoons extra vinegar and toss well. Too tangy: Whisk in a little more mayonnaise and a teaspoon of sugar. Too wet after chilling: Drain off a little liquid or add more shredded cabbage. Cabbage is too firm: Give it more refrigerator time; overnight softens it naturally.
Variations
  • Use a bagged coleslaw mix for a faster version, using about 2 lb / 900 g total.
  • Add a second grated carrot for more color.
  • Add a small pinch of celery seed if your family likes a deli-style note.
Make Ahead, Storage & Freezing
Refrigerator: Store covered up to 4 days. The slaw becomes softer with each day. Freezing is not recommended.
Tip to Hand Down
Some recipes are supposed to sit. Make this one ahead, let the cabbage relax into the dressing, and serve it the next day - the way a make-ahead family recipe should work.

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