Creamy Homemade Coleslaw Recipe That Won't Get Soggy
Discover the secrets to making creamy homemade coleslaw that stays crisp and fresh. Our balanced dressing prevents sogginess while maximizing flavor, making this a perfect coleslaw recipe.
Ingredients
- 1 medium head green cabbage shredded
- ½ medium head purple cabbage shredded
- 2 medium carrots shredded
- ¾ cup mayonnaise
- 3 tablespoons apple cider vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon celery seeds
- 1 teaspoon Dijon mustard
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
Instructions
- Shred the cabbage and carrots. Place the shredded cabbage in a colander and sprinkle with one teaspoon of salt. Let it sit for 15-20 minutes to draw out excess moisture.
- Rinse the salted cabbage thoroughly with cold water to remove the salt. Squeeze out any excess moisture with your hands or a clean kitchen towel.
- In a large mixing bowl, combine the prepared cabbage and shredded carrots.
- In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery seeds, Dijon mustard, salt, and pepper until smooth.
- Taste the dressing and adjust the seasoning as needed.
- Pour the dressing over the cabbage and carrots. Toss gently to coat evenly.
- Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 30 minutes before serving.
- Serve chilled.
Notes
- For best results, use freshly shredded cabbage.
- Don't skip the salting step! This is key to preventing soggy coleslaw.
- Coleslaw can be made up to a day in advance.