Classic coleslaw
Crunchy shredded cabbage and carrot in a creamy, tangy mayo and cider vinegar dressing with a touch of sugar and celery seed. Ready in 10 minutes.
- Prep
- 10 min
- Cook
- No cooking
- Serves
- 6
- Per serve
- 170 kcal
Ingredients
Method
In a large bowl, whisk the mayonnaise, vinegar, sugar, mustard and celery seed with 1/2 tsp salt and plenty of pepper until smooth and the sugar has dissolved.
Grate the carrot. Tip the coleslaw mix and carrot into the bowl.
Toss with tongs or clean hands until every shred is coated. It will look a little dry at first; keep tossing for a minute and the cabbage softens and the dressing spreads.
Taste and add more salt, vinegar or sugar to suit you. Serve right away or pack it cold.
Tips
- Coleslaw softens and gets juicier as it sits; if you like it crunchy, pack the dressing in a separate jar and toss it on site. Keep it in a cooler with ice packs (under 40°F) until you eat, and don't leave it out for more than 2 hours, or 1 hour when it's above 90°F.
- Celery seed is what gives classic deli slaw its flavor. If you don't have it, a little finely grated onion is the next best thing.
- Piled onto pulled pork or a hot dog, it's the cool, crunchy bit that makes the sandwich.
