Creamy Coleslaw for Summer BBQ Bliss

Ingredients

• 1 medium head (about 900 g; 2 pounds)green cabbage
• 2 largecarrots
• 120 ml (½ cup)good-quality mayonnaise
• 30 ml (2 tablespoons)apple cider vinegar
• 12 g (1 tablespoon)granulated sugar
• 5 ml (1 teaspoon)celery seeds
• 2.5 ml (½ teaspoon), plus more for salting the cabbagekosher salt
• 1.25 ml (¼ teaspoon)black pepper
• 30 ml (2 tablespoons)whole milk or buttermilk

Instructions

1. 1

   Shred the cabbage

   Remove any wilted outer leaves. Cut the cabbage in half through the core, then halve each piece again. Use a sharp chef’s knife to remove the tough triangular core from each wedge, then slice the cabbage crosswise into fine shreds.

2. 2

   Salt the cabbage

   Put the shredded cabbage in a large colander set over a bowl. Sprinkle it with about 5 ml (1 teaspoon) kosher salt, or enough to coat generously, and toss. Leave it for at least 30 minutes so excess moisture drains out.

3. 3

   Rinse and drain

   After 30 minutes, rinse the cabbage thoroughly under cold water to wash away the excess salt. Squeeze out as much water as you can by hand, or use a salad spinner, then transfer the cabbage to a large mixing bowl.

4. 4

   Grate the carrots

   Grate the carrots using the large holes of a box grater. Add them to the cabbage and toss to combine.

5. 5

   Mix the dressing

   In a separate medium bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery seeds, 2.5 ml (½ teaspoon) kosher salt and black pepper until smooth and the sugar has dissolved. Whisk in the milk or buttermilk to make the dressing pourable. Taste and adjust the seasoning if needed.

6. 6

   Dress the vegetables

   Pour the dressing over the cabbage and carrots. Fold with a rubber spatula or large spoon until the vegetables are evenly coated.

7. 7

   Chill and serve

   Cover the bowl and refrigerate for at least 1 hour to let the flavours meld. Stir well before serving, taste and adjust the seasoning if desired. Garnish with paprika or fresh herbs if desired.

What is creamy coleslaw?

Coleslaw is a cabbage-based salad with roots in the Dutch dish koolsla, meaning cabbage salad. In the American version, finely cut cabbage is often mixed with a creamy dressing and served alongside barbecue favourites.

This version combines cabbage and carrot with mayonnaise, cider vinegar and celery seeds. Salting the cabbage first helps it stay crisp under the dressing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 180 calories, 0g protein, 0g carbs, 0g fat.

Mayonnaise is the main source of fat, while cabbage, carrots and the small amount of sugar contribute most of the carbohydrates. The vegetables provide some fibre, and the milk or buttermilk contributes a little protein. Pair a serving with a protein-rich main and another vegetable if you want a more balanced plate.

Why salt the cabbage?

Moisture: Salt draws water from the shredded cabbage as it rests in a colander. The recipe calls for at least 30 minutes, followed by a thorough rinse and a good squeeze or spin to dry it.

Rinsing: Cold water removes excess salt, so rinse the shreds thoroughly before draining them. Dry cabbage also helps the dressing cling rather than becoming diluted.

Choosing the vegetables

Cabbage: A sharp knife makes it easier to cut fine, even shreds after you remove the tough core. Thinner strands are easier to coat and serve.

Carrots: Grate them on the large holes of a box grater for bright, tender shreds that mix readily with the cabbage.

Getting the dressing right

Balance: Mayonnaise gives the dressing its creamy base, while apple cider vinegar adds tang and sugar rounds out the sharpness. Celery seeds bring a savoury note that suits the vegetables.

Consistency: Whisk the milk or buttermilk in after the other dressing ingredients. Add it until the mixture is pourable, then taste and adjust the seasoning before dressing the vegetables.

Coating and chilling

Folding: Use a large spoon or rubber spatula to turn the vegetables through the dressing without crushing them. Keep folding until there are no dry pockets of cabbage.

Resting: Refrigerate the covered slaw for at least 1 hour before serving so the flavours can meld. Stir it again just before it goes to the table.

When to make it

The listed total time is 20 minutes, but the method also specifies at least 30 minutes for salting and at least 1 hour for chilling. Allow extra time for those rests when planning to serve it.

The active work is mostly cutting, grating and mixing. You can make the slaw ahead and keep it covered in the fridge until serving.

What to serve with it

Barbecue: The cool, tangy dressing and crisp vegetables work well alongside smoky ribs, burgers and grilled food.

For a meal: Serve it with sandwiches or other picnic-style dishes, or add it to a plate with a warm main and another vegetable side.

Recipe notes & tips

• Cut the cabbage into fine, even shreds so it is easy to mix and serve.
• Rinse the salted cabbage well before squeezing or spinning it dry.
• Whisk the dressing until the sugar has dissolved before adding the milk or buttermilk.
• Add the milk or buttermilk gradually until the dressing is pourable.
• Taste the dressed slaw again after chilling, as the flavours can change while it rests.
• If garnishing, add paprika or fresh herbs just before serving.

Variations

• Use buttermilk: Choose it instead of whole milk for a tangier dressing.
• Adjust the tang: Add a little more apple cider vinegar to make the dressing sharper.
• Change the sweetness: Reduce or increase the sugar to suit your taste.
• Add paprika: Sprinkle it over the finished slaw as a simple garnish.
• Use fresh herbs: Scatter chopped herbs over the slaw just before serving.

Common mistakes to avoid

• Skipping the salting rest: The cabbage can release more water into the dressing; leave it for at least 30 minutes.
• Leaving excess water on the cabbage: It can thin the dressing; rinse, then squeeze or spin the shreds thoroughly.
• Not removing the core: It is tough to eat; cut out the triangular core from each wedge.
• Adding all the milk at once: The dressing may become too thin; whisk it in until it is pourable.
• Serving straight away: The flavours have less time to meld; chill the covered slaw for at least 1 hour.
• Forgetting to stir before serving: Dressing may settle unevenly; give the slaw a thorough stir before plating.

How to store

Keep the coleslaw covered in the refrigerator and serve it chilled. For the best texture, eat it within 3 days; stir before serving and discard it if it has been left out for an extended period. This salad is served cold, so it does not need reheating.

Frequently asked questions