Coleslaw salad is a classic American side dish that has been a staple at picnics, barbecues, and summer gatherings for decades. It’s a simple yet flavorful salad made from shredded cabbage, mayonnaise, and a variety of seasonings. However, the beauty of coleslaw lies in its versatility, and there are countless ways to make it. In this article, we’ll show you how to make coleslaw salad that’s not only delicious but also visually appealing. We’ll cover the basic recipe, provide tips on how to customize it, and share some tricks to make it look stunning.
Basic Coleslaw Recipe
- 2 cups of shredded cabbage
- 1 cup of shredded carrots
- 1/2 cup of mayonnaise
- 2 tablespoons of apple cider vinegar
- 1 tablespoon of sugar
- 1 teaspoon of Dijon mustard
- Salt and pepper to taste
- 2 tablespoons of chopped fresh parsley
Instructions:
1. In a large bowl, combine the shredded cabbage and carrots.
2. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt, and pepper.
3. Pour the dressing over the cabbage mixture and toss until everything is well coated.
4. Sprinkle the chopped parsley over the top and toss again to combine.
5. Chill the slaw in the refrigerator for at least 30 minutes before serving.
Customizing Your Coleslaw
- Add some heat: If you like a little spice in your slaw, you can add some diced jalapeños or serrano peppers to the mixture.
- Change up the dressing: If you’re not a fan of mayonnaise, you can use Greek yogurt or sour cream instead. You can also add some chopped fresh dill or tarragon to give it a fresh flavor.
- Add some crunch: Chopped nuts or seeds can add a nice texture to your slaw. Try using walnuts, pecans, or pumpkin seeds.
- Use different types of cabbage: While green cabbage is the classic choice, you can also use red cabbage, napa cabbage, or even bok choy.
- Add some fruit: Grated apples or pineapple can add a sweet and tangy flavor to your slaw.
Tips for Making the Perfect Coleslaw
- Use fresh ingredients: The key to a great coleslaw is using fresh, crisp ingredients. Make sure to shred your cabbage and carrots just before you’re ready to make the slaw.
- Don’t overdress: It’s easy to overdo it with the dressing, but you want to make sure that the slaw is coated but not swimming in dressing.
- Chill the slaw: Letting the slaw chill in the refrigerator for at least 30 minutes allows the flavors to meld together and the cabbage to soften.
- Use a mandoline: If you want to get really thin shreds of cabbage, try using a mandoline. Just be careful not to cut yourself!
- Add some color: Coleslaw can be a bit bland looking, but you can add some color with chopped herbs, grated carrots, or even shredded beets.
Presentation Matters
- Use a colorful bowl: A bright and colorful bowl can add a pop of color to your table.
- Add some garnishes: Chopped fresh herbs, edible flowers, or even pomegranate seeds can make a beautiful garnish for your slaw.
- Create a pattern: Use a spatula or spoon to create a pattern on top of the slaw. You can make a simple design or get fancy with a lattice pattern.
- Serve with a side: Coleslaw is often served as a side dish, but you can also use it as a topping for burgers, hot dogs, or even tacos.
Common Mistakes to Avoid
- Over-shredding: Shredding the cabbage too finely can make it mushy and unappetizing.
- Under-seasoning: Not using enough seasoning can make the slaw taste bland and boring.
- Over-dressing: We mentioned this earlier, but it’s worth repeating. Too much dressing can make the slaw soggy and unappetizing.
- Not chilling the slaw: Letting the slaw sit at room temperature for too long can cause it to wilt and lose its crisp texture.
READ MORE: Homemade Fruit Salad: A Step-by-Step Guide